Apple and Blackberry Crumble

Apple and Blackberry Crumble

 

The boys are back in long trousers, the shorts packed away and they are back to school and routine. I do like this time of year and I love our now annual picking of blackberries in our garden and using them to create something delicious. I received a gift of some cooking apples from a local apple tree too. It’s a showery and windy day today so a perfect opportunity to fill the house with the delicious aroma of apple and blackberry crumble in the oven. 

 

Apples and Blackberries

 

I am working alongside the Free From Gang again this month having taken part in Free From Pancakes and Free From Picnics earlier in the year. The theme this month is Free From Harvest, there are some lovely recipes so far, corn, beetroot, apples and pumpkins have all featured. Make sure to take a look at the other recipes below each of which is free from at least one of the top 14 allergens and many are dairy free! There are some wonderful ideas for feeding your family this autumn!

Apple and Blackberry Crumble

 

apple and blackberry crumble
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Apple & Blackberry Crumble

A delicious seasonal crumble recipe made with autumnal fruits - blackberries and apples fresh from our garden in North County Wexford. 

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10

Ingredients

  • 4 Cooking Apples
  • 300 g Blackberries
  • 100 g Plain Flour
  • 50 g Wholemeal Flour
  • 60 g Porridge Oats
  • 150 g Brown Sugar
  • 100 g Dairy Free Margarine

Instructions

  1. Preheat the oven to 170C Fan /Gas 5

  2. Peel, core and chop apples. Wash blackberries. Cook apple in saucepan with 2 tablespoons of water for a couple of minutes. It's ready when it starts to soften. Add blackberries right at the end and stir. 


  3. Immediately transfer the fruit into a large greased baking dish. 

  4. Mix the oats and flour and chop in the margarine.

  5. Use the rubbing in method - rubbing the mixture between your fingertips until it resembles breadcrumbs. 

  6. Stir in the sugar. 

  7. Pour the crumble mixture on top of the fruit and press it down lightly.


  8. Bake for 35-40 minutes or until golden brown on top. 

 Apple and Blackberry Crumble

More Free From Harvest Recipes

Three Tasty Beetroot Recipes– Mummy Tries
Best ever gluten-free & dairy-free apple crumble – Intolerant Gourmand

Beetroot Brownie Cake – Glutarama

Easy Vegetable Korma (Vegan) – Easy Peasy Foodie

Peri Peri Chicken – Easy Peasy Foodie

Almond, Pear and Chocolate Cake (GF) – Julie’s Family Kitchen

Coming Soon, recipes from: 

Le Coin de Mel
Adventures of an Allergy Mummy
Free From Fairy
Eat Allergy Safe
Modern Food Stories
Peachicks Bakery
Free From Farmhouse
Gluten Free Blogger

 

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