Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Apple & Blackberry Crumble
A classic pudding with a tangy apple and blackberry filling and a delicious crunchy topping - perfect served with custard or ice cream!
-
Cook: 30 mins
Prep: 15 mins - 2
- Easy
- Suitable for home freezing
Go back
Apple & Blackberry Crumble
A classic pudding with a tangy apple and blackberry filling and a delicious crunchy topping - perfect served with custard or ice cream!
-
Cook: 30 mins
Prep: 15 mins - 2
- Easy
- Suitable for home freezing
Ingredients
| Crumble topping: | |
| 50g Juvela Gluten-Free White Mix | |
| 35g butter | |
| 13g golden granulated sugar | |
| Fruit filling: | |
| 200g cooking apples, peeled, cored and chopped | |
| 1 tbsp water | |
| 25g sugar | |
| 100g blackberries |
Method
- Before you start, preheat the oven to 190°C/350°F/Gas Mark 5 and lightly butter a 20cm (8inch) ovenproof dish.
- To make the crumble topping, place the Mix in a large bowl, rub in the butter to resemble breadcrumbs and stir in the sugar.
- To make the filling, place the apples in a pan with 1tbsp water and sugar, and cook for about 5minutes until soft.
- Add the blackberries and cook for a further 3minutes 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.
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