There are a couple of reasons why this was a very special pudding. Partly because we went out early in the morning to forage for fresh blackberries, and partly because the crumble topping in this recipe is something VERY special – it must be the addition of ground almonds and cinnamon, but it’s light and crunchy and wonderful!
You can use whatever type of fruit you like with the crumble topping. I used apples and blackberries. For this recipe I used about 5 eating apples and as many blackberries as I had, but you can use pretty much anything for the fruit. I often use a frozen bag of red fruits for the base which is also lovely.
For the crumble
- 100g/3½ oz plain flour
- 80g/3oz butter
- 80g/3oz caster sugar
- 80g/3oz ground almonds
- 1 teaspoon of cinnamon.
Preheat the oven to 180C.
Peel and core your apples and cut into chunks, then add to a pan with some butter and 2 tablespoons of sugar. Cook until softened, then add the blackberries for a few minutes too.
Blitz all the crumble incredietns in a food processor until the mixture resembles fine breadcrumbs.
Put your cooked fruit into the bottom of a dish and spread the crumble mixture on top.
Cook in the oven for 15 minutes until the top is crunchy and golden brown.
Serve with ice cream of whipped cream. Heavenly!
