Blackberry and Apple Crumbles GF and SCD

I love this time of year because the apples are ripening on the tree and the blackberries are ready to pick but it's a bit of a jungle at the back of our garden since we leave the brambles to grow wild and bushy.

Blackberry and Apple Crumble is one dessert that never goes out of favour in our family but I don't usually use a specific quantity of fruit, just what I can gather on a particular day. However, for six portions, I would estimate that you would probably need at least a dozen large eating apples and one or two cups of blackberries.

The quantities below will make one small SCD crumble (two large portions) and one gluten free crumble which will serve six people or four very hungry people!

Fruit Filling
15 apples
1½ - 2 cups blackberries
4 tblsps fresh orange juice
1 heaped tblsp honey or maple syrup

• Soak the blackberries for about an hour then rinse them well.
• Peel and slice the apples and leave in a bowl of water to prevent them from going brown.
• Drain off the water (don't dry them) and put the sliced apples in a large pan with the blackberries.
• Add the orange juice and the honey then bring to the boil slowly, stirring from time to time. It seems like there is no liquid in the pan at first but don't be tempted to add more because the apples release their own liquid. Simmer for about 30 minutes until the fruit is cooked.
• Tip the stewed fruit into the dish or dishes.

Topping SCD
100g ground almonds (almond flour)
50g dessicated coconut
40g butter
¼ tsp salt
⅛ tsp bicarbonate of soda
1 tblsp honey

• Set the oven to 180°C.
• Put all the ingredients except for the honey in a food processor bowl.
• Pulse a few times until all the ingredients have combined but don't over process or you will have pastry.
• Spoon the topping on top of the fruit, then drizzle the honey all over the top.
• Bake in the oven for about 20 minutes or until the topping is beginning to turn brown.

Gluten Free Topping 
185g gluten-free plain flour blend (I use Doves Farm)
40g gluten-free rolled oats
150g butter
30g organic unrefined sugar
¼ tsp salt

• Set the oven to 180°C.
• Cut the butter into small cubes then tip all the ingredients into the food processor bowl and pulse a few times until the ingredients have formed a crumble, be careful not to over process or the mixture will form lumps.
• Spoon on to the fruit and bake in the oven for 30 to 45 minutes or until the topping has started to turn golden. The picture at the top of the post is the gluten free crumble.