Blackberry and apple crumble

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

35 minutes Prep: 10 minutes Cook: 20 minutes

216 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

4	large	apples	cooking, peeled, cored and cut into big chunks
1	tablespoon	water
1	tablespoon	sugar
225	grams	blackberries	fresh or frozen

For the crumble:
170	grams	flour, all-purpose	or whole wheat
75	grams	butter
75	grams	demerara sugar

Directions

Preheat the oven to 180C/gas 4.

Put the apple chunks, water and sugar into a saucepan over a lowish heat and cook until the apples are soft and mushy; this should take about 10 minutes.

While cooking, stir it every minute or so to prevent sticking.

Taste and add more sugar if it needs it.

Transfer the apple pulp into individual bowls or one big pie dish and allow to cool slightly.

Stir the blackberries into the apples.

To make the crumble, rub the butter into the flour until it resembles very coarse breadcrumbs.

However, if you rub it too much the crumble will not be crunchy.

Combine with the sugar.

Sprinkle the crumble mixture over the slightly cooled apple and bake for 15 mins for small crumbles or 30-45 mins for larger crumbles.

Serve warm with whipped cream or vanilla ice cream.

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Nutrition Facts

Serving Size 83g

Amount per Serving

Calories 216 44% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 73mg	3%
Total Carbohydrate 27.0g	9%
Dietary Fiber 3.0g	11%
Sugars 4.0g
Protein 4.0g	7%

Vitamin A	8%		Vitamin C	13%
Calcium	2%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)

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