Project Description

A seasonal favourite – I used the last of our own apples and a handful of blackberries I picked from around the wild parts of our garden. I had a jar of blackberry and apple jam I had made last year so I used a few spoonfuls in the fruit instead of sugar but use any other jam you might have or honey or maple syrup in the fruit. A delicious treat on an Autumn Sunday.

Serves 6 to 8 people

Preheat the oven to gas 6 or 200C

For the Crumble

100g spelt wholemeal flour
100g oats
100g ground almonds
100g hazelnuts, toasted and roughly chopped
100g butter or coconut oil
75g soft brown sugar or coconut palm sugar

Put the flour, oats and butter and sugar into your food processor and process till it comes together in clumps. Tip into a bowl and stir in the hazelnuts. Leave aside whle you prepare the fruit.

For The Fruit

6 small to medium cooking apples, finely chopped (mine were quite tart but if you use sweet eating apples you can use less jam or honey or maple syrup but personally I love the flavour of cooking apples!)
125g of blackberries or other berries
4 heaped tbsp fruit jam – I used blackberry and apple jam

Mix the fruit together with the jam and place in a layer into your oiled dish approx 22cm or 25cm square.
Cover with foil and cook in the oven for 30 minutes.

Remove the foil from the fruit and sprinkle on the crumble nut topping.

Bake for 35 to 40 minutes until nicely browned and the fruit is bubbling through the crumble at the sides.

Serve with yoghurt or ice cream or custard.