Apple & Blackberry Crumble

Serves 2

Description

Tangy apple and blackberry filling and a delicious crunchy topping - great served with custard* or ice cream*

Another delicious idea is Tangy Rhubarb Crumble - To convert this recipe simply use 2lb of rhubarb - wash and cut roughly into 1inch (2.5cm) chunks, place in a baking dish and sprinkle with approximately 100g (4oz) of golden caster sugar, follow the rest of the ingredients and method for the Apple & Blackberry Crumble.

Ingredients

For the fruit filling:
200g (8oz) bramley apples (peeled, cored and chopped)
100g (4oz) blackberries
25g (1oz) caster sugar
For the topping:
50g (2oz) Juvela Gluten-Free Mix
35g (1 1/2oz) hard block butter
13g (1/2oz) golden granulated sugar

Instructions

  1. You will need a 20cm (8inch) ovenproof dish, lightly buttered
  2. Preheat the oven to: 190°C/350°F/Gas Mark 5
  3. To make the crumble topping, place the Mix in a large bowl, rub in the butter to resemble breadcrumbs and stir in the sugar.
  4. To make the filling, place the apples in a pan with 1tbsp water and sugar. Cook for about 5mins until soft; add the blackberries and cook for a further 3mins until fruit is soft. Spoon into the prepared dish and top with crumble topping. Bake in a preheated oven for 25-30 minutes until golden.