12 Dec, 2019
Cinnamon crumble
We can't think of a more comforting pud than crumble. Plus it's the perfect way to make the most of seasonal fruit.
RecipesEquipment
Ovenproof dish, about 20cm squareIngredients
4 apples, peeled, cored and sliced
4 pears, peeled, cored and sliced
200g blackberries
80ml water
For the crumble:
200g oats
100g ground almonds
50g gf flour
2 tbsp rapeseed or mild olive oil
4 tbsp honey
2 tsp cinnamon
Method
- Preheat the oven to 180 degrees.
- Put the sliced apples, pears and half of the blackberries and water in a saucepan. Set on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Pour into the ovenproof dish then scatter the rest of the blackberries over the top.
- To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly using your fingers.
- Cover the fruit evenly with the crumble. Bake in the oven for 20-25 minutes until the crumble topping is golden brown and crisp.
