| Blackberry, apple and almond crumble |
 I made this when Cheryl came over for dinner one night in early September. There was a little chill in the air that morning, which made me want to cook something autumnal, but by dinner time the weather had cleared and it was warmer than it had been at noon. This crumble coped surprisingly well - it's not heavy or stodgy, but actually rather light. I think it's the almonds, flaked and ground, in the topping.
| 800 g Granny Smith apples |
| 2 cups blackberries |
| 1/3 cup maple syrup |
| a squeeze of lemon juice |
| 1/2 cup plain flour |
| 1/4 cup almond meal |
| 1/2 cup soft brown sugar, packed |
| 1/2 cup rolled oats |
| 1/4 cup flaked almonds |
| 1 teaspoon cinnamon |
| a pinch of salt |
| 125 g butter, cut into small pieces |
Preheat the oven to 180 C.
Peel and core the apples, then chop into pieces about 1.5 cm square. Mix together the apples, blackberries, maple syrup and lemon juice, and tip into an ovenproof bowl.
To make the topping, mix together the flour, almond meal, sugar, oats, almonds, cinnamon and salt. Rub in the butter with your fingertips, until the mixture forms moist clumps. Sprinkle the topping over the fruit and gently press it down. Sprinkle some more flaked almonds over the top if you like.
Bake for about 40 minutes, until the topping is golden and juices are bubbling up the side of the dish. Serve warm.
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18 September 2004
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