I’d love to share my quick apple and blackberry crumble recipe with you today, which is easy to make gluten and dairy free if desired. I’ve also included a couple of variations and tips.
There seems to be an abundance of blackberries in hedgerows all over the south of England this year. We collected a couple of punnets full during our woodland walks this week and have made this lovely crumble. It’s very cheap if you have foraged blackberries, and is a perfect comfort-eat pudding for summer and autumn evenings.
150g plain flour (I use Doves Farm Gluten Free)
75g margarine (I used Dairy Free)
500g fruit of choice
- Turn on Oven to 180*
- Sieve flour into a large mixing bowl
- Cut marg into small pieces and rub into the flour with your fingertips
- Add in the sugar and continue to rub until it resembles large breadcrumbs
- Put all your prepared fruit into a large saucepan with a little water and sprinkle with a sugar if necessary. Bring to the boil and simmer for a few minutes to soften. (I skip this step as I prefer my fruit to still have a little crunch.)
- Spoon fruit into a pyrex dish and top with the crumble mix.
- Add to the oven and cook for around 30 mins.
- Serve with a dairy free custard or ice cream (I used Alpro)
Tip – I rarely use marg/butter, except when cooking, so I freeze in portions of 100g. It is then easy to take out when needed and can be cut when frozen if you need less than 100g.
Ever find the apples and pears in your fruit bowl start to go a bit soft before you’ve had a chance to eat them? Instead if throwing away, peel, chop and freeze to use in a crumble at a later date.
Variations – use any fruit of choice. I love pear with blackberry. And as an extra special treat, substitute a tablespoon of flour with cocoa powder or cacao for a chocolatey topping. It’s amazing!