Raspberry & Blackberry Crumble
As the temperature cools, add a fruity crumble to your dinner menu. It’s warming, satisfying & full of flavour.
Egg-free
Vegetarian
Ingredients
175 g plain flour
1 generous pinch of salt
100 g butter
75 g demerara sugar
50 g ground almonds
25 g butter
350 g apples: peeled, cored & chopped
350 g pears: peeled, cored & chopped
finely grated zest of 1/2 lemon
50 g caster sugar
200 g blackberries
1 generous pinch of salt
100 g butter
75 g demerara sugar
50 g ground almonds
25 g butter
350 g apples: peeled, cored & chopped
350 g pears: peeled, cored & chopped
finely grated zest of 1/2 lemon
50 g caster sugar
200 g blackberries
Method
- Pre-heat the oven to 200°C/180°C Fan/400°F/ Gas 6.
- To make the crumble, place the flour and butter into a bowl. Rub together using your fingers until it looks like breadcrumbs. Add the oats, pecans and the demerara sugar.
- Put the blackberries and raspberries into a small 2 1/2 pint shallow dish. Sprinkle over the caster sugar. Spread the crumble on top. Bake in the oven for 30 to 35 minutes until bubbling and lightly golden on top.
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