Comfort on a plate!  Apples and blackberries are a delicious combination.  They are both in season at the beginning of autumn, so this is a natural time to eat this dish.  Frozen blackberries work well too and don’t get too hung up on the quantities for the filling – use this as a guide.  You can also mix things up in the crumble by experimenting with different sugars or adding oats, nuts and seeds to the flour.

INGREDIENTS:

For the crumble:

  • 300g plain flour (gluten-free if necessary)
  • 200g dairy-free spread
  • 200g sugar

 For the filling:

  • 600g apple
  • 300g blackberries (frozen is fine)

 METHOD:

  1. Preheat the oven to 200C.
  2. First, make the crumble.  Put the flour and dairy-free spread in a bowl.  Rub the spread into the flour using your fingertips and thumbs, until you have the texture of breadcrumbs.
  3. Stir in the sugar.
  4. Peel and core the apples and chop into chunks.  Pop the chunks into your baking dish, mine is 20×30 cm but use what you have to hand.  It should be a dish that you are happy to serve the crumble in!  If you are using cooking apples, soften the apple slightly before adding to the baking dish.  To do this, put the apple in a saucepan with a couple of tablespoons of water and cook over medium/low heat for a few minutes with the lid on.
  5. Top the apples with the blackberries.
  6. Lightly spread the crumble over the top – you do not want to push it into position.  Bake for about 30-40 mins or until the topping is golden brown and you can see the mixture bubbling.
  7. Allow to cool slightly before serving with your preferred ice cream or cream. 

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Italian White Bean Soup with Rosemary

    Jen often has this soup for lunch on a Saturday. It’s quick and nutritious and sets the family up for an afternoon of fun! It’s also really adaptable – so if there are a few vegetables in the bottom of the fridge that need eating up, add those too.

  • Stephanie’s pasta with sausage sauce

    This recipe from Sarah’s mother has become a favourite in The Allergy Team’s households! 

  • QUICK TOMATO SAUCE

    This is a great recipe to have up your sleeve for those days when you are not sure what to make but know you need to have something on the table quickly!

  • Chocolate-coated strawberries

    To our mind, nothing beats a handmade gift and these are perfect for little hands (with some help) to make as a Valentine’s Day treat or, frankly, any day of the year.

  • Sesame free hummus

    It’s easy to leave sesame (in the form of tahini) out of hummus and still have a really delicious, easy dip. This is one of our favourites!

  • Baked jacket potatoes

    Not so much of a recipe as a reminder not to forget about the humble British spud when you are planning what to feed your family. Potatoes are so versatile, packed with vitamin C and fibre and relatively inexpensive. They’re a great alternative to gluten-free pasta and rice.

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter

 

Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)

GDPR

You have Successfully Subscribed!