ingredients
serves 6
1/2 cup white flour
3 tablespoons plain whole wheat flour
3/8 cup light brown sugar
1/2 cup Ground almonds
1/4 cup sweet butter
filling
1 1/2 pound eating apples
1/4 cup sweet butter
1/4 cup superfine sugar
1/2 pound blackberries
method
1. To make the crumble topping, sift the flours into a bowl, then tip in any bran from the sieve. Stir in the sugar and ground almonds, then work in the butter, using your fingertips, to make a very crumbly mixture.
2. Quarter the apples, then peel, core and cut into 1 inch chunks. Melt the butter in a large skillet. Add the apples with the sugar, and cook, stirring, over a high heat for 3 - 5 minutes until golden brown and tender. Transfer to a 3 pint pie dish. Scatter the blackberries on top.
3. Spoon over the crumble topping and bake at 190°C (325°F) for 25 minutes until the topping is golden brown. Serve warm, with custard, cream or ice cream.
more information
variations
Apple crumble: Use tart apples and an extra 2 tablespoons sugar at stage 2; cook gently until soft.
Red fruit crumble: Replace the blackberries with 1/2 pound mixed summer fruits, such as red and blackcurrants, raspberries and pitted cherries.
