I love this time of year because the apples are ripening on the tree and the blackberries are ready to pick. It's a bit of a jungle at the back of our garden since we leave the brambles to grow wild.
I am very unimaginative when it comes to making a dessert with blackberries in late Summer. Since we don't eat puddings more than once a week, when I ask everyone what they would like, the answer is always crumble!When I make my blackberry and apple crumbles I don't use specific quantities of fruit though I reckon for six portions you would probably need at least eight large eating apples and one or two cups of blackberries. It doesn't matter if you make too much filling because you can always eat it the following day. I use as many blackberries I can gather on the day and the apples that have gone uneaten in the fridge! Today, I used this many apples for both crumbles....
and this many blackberries...
I used the quantities below to make one small SCD crumble, two large portions, and one GF crumble which will serve six people or four very hungry people!
1½ cups blackberries
4 tblsps fresh orange juice
1 heaped tblsp honey
Soak the blackberries for about an hour then rinse them well.
Peel and slice the apples, this seems to take forever!
I put them in a bowl of water as I go along to prevent them from going brown. When all the apples are prepared, drain off the water (don't dry them) and put them 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.
Pour into the dish or dishes.
100g ground almonds (almond flour)
50g dessicated coconut
¼ tsp salt
⅛ tsp bicarbonate of soda
1 tblsp honey
Set the oven to 180°C. If I am making both crumbles, I always process the SCD ingredients first to avoid contamination. 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. If you are not keen on coconut, replace some or all of the coconut with almond or another nut flour.
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.
185g gluten-free plain flour blend (I use Doves Farm)
40g gluten-free rolled oats
30g organic unrefined sugar (or 1 or 2 tblsps honey drizzled over the top)
¼ tsp salt
Set the oven to 180°C. I don't usually cook with sugar but it does make all the difference to this topping and there's only 30g to be shared between 6 servings! If you wish, you can omit it and drizzle honey over the top as I did with the SCD crumble. 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 (like mine did). If it does, just break them up with a fork.
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.
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