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

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.