Apple and Blackberry Crumble

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    This is a delicious traditional apple and blackberry crumble. We have included the option of adding in some ground flaxseed, widely available in supermarkets and health food shops and a great source of omega-3 – it also adds a nice crunch.


    Apple and Blackberry Crumble
    Apple and Blackberry Crumble
    Votes: 1
    Rating: 5
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    Recipe taken from: THE ALLERGY-FREE BABY & TODDLER COOKBOOK Fiona Heggie, Ellie Lux Published by Orion as a hardback and eBook (£20/£10.99) in January 2017
    Servings Prep Time
    4 portions 5 min
    Cook Time
    30 min
    Servings Prep Time
    4 portions 5 min
    Cook Time
    30 min
    Apple and Blackberry Crumble
    Apple and Blackberry Crumble
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Recipe taken from: THE ALLERGY-FREE BABY & TODDLER COOKBOOK Fiona Heggie, Ellie Lux Published by Orion as a hardback and eBook (£20/£10.99) in January 2017
    Servings Prep Time
    4 portions 5 min
    Cook Time
    30 min
    Servings Prep Time
    4 portions 5 min
    Cook Time
    30 min
    Ingredients
    • 300 g cooking apples peeled and cored and cut into small pieces
    • 1 1/2 tbsp fresh orange juice
    • 50 g blackberries cut in half if large
    • 80 g plain flour gluten free
    • 50 g sunflower spread dairy free spread
    • 25 g caster sugar
    • 1 tbsp ground flaxseed optional
    Servings: portions
    Units:
    Instructions
    1. Preheat the oven to 200°C/180°C Fan/400°F/Gas mark 6.
    2. Place the apple and orange juice in a saucepan over a medium heat. Allow the apple to break down a little and soften, then mix in the blackberries.
    3. Fill 4 ramekins three-quarters full with the softened apples and blackberries.
    4. Fill 4 ramekins three-quarters full with the softened apples and blackberries.
    5. Using a mini food processor, pulse together the flour and sunflower spread until they resemble breadcrumbs. Then stir in the sugar, and ground flaxseed, if using.
    6. Spoon the crumble topping over the fruit, and bake in the oven for 10 minutes. Allow to cool before serving.
    7. If not allergic: Serve with a scoop of ice cream. In addition you can use butter and/or ordinary flour in the topping. You can also add a tablespoon of ground nuts at step 4.
    8. variation Use 350g chopped rhubarb instead of the apple and blackberries
    Recipe Notes

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