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Apple, Blackberry & Almond Crumble - Steph Blackwell

Who doesn’t love a comforting crumble – especially as we succumb to the dark, chilliness of Autumn. I still have memories of eating crumble in primary school – it was my favourite pudding! Here I have created my ultimate crumble. I pair homegrown apples and foraged blackberries with a touch of lemon and a sprinkle of brown sugar for the perfect fibre-filled fruity filling. I then layer over my winning crumble topping which incorporates extra virgin olive oil, wholemeal spelt flour, jumbo oats, cinnamon, and flaked almonds. Each of these ingredients boast a wealth of benefits associated with supporting our gut microbiome and digestive health.

Serving size: 4-6
Prep time: 30 minutes
Cook Time: 35-40 minutes

apple and blackberry crumble
Ingredients
For the filling:
350g Bramley apples (weight once peeled and cored) – [start with 450g (approx. 2 Large)]
150g blackberries
1 tsp vanilla extract
Zest 1 lemon
40g soft light brown sugar
2 tsp cornflour

For the crumble topping:
45g soft light brown sugar
60g wholemeal spelt flour
1.25 tsp ground cinnamon
Pinch of sea salt
15g toasted flaked almonds
75g jumbo oats
60ml extra virgin olive oil

Dish size 20x 15cm enamel pie dish – helps cook quicker

METHOD
Preheat the oven to 190C/170C fan. Prepare the crumble by combining the sugar, flour, cinnamon, salt, almonds and oats in a bowl, pour over the olive oil and stir until well combined. Refrigerate until ready to use. Next peel and core the apples, then slice into 1.5cm chunks, place in a large bowl with the blackberries, vanilla extract, and lemon zest. Meanwhile, combine the sugar and cornflour in a small bowl, sprinkle over the apple blackberry mixture and stir to coat – set aside for about 10 minutes.

When ready to bake, transfer the fruit to a deep sided 20x15cm (or equivalent size) enamel pie dish. Sprinkle the crumble mixture evenly over the fruit before baking in the oven for 35-40 minutes or until browned on top. Serve with thick Greek yoghurt.

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