In mid-winter, custard and ice cream will be joining a hot crumble, steaming from the oven, but this apple and blackberry version is perfect for warmer days and best of all it can be put together at the last minute. I love the earthy flavour of fresh blackberries, but if they are unavailable frozen berries will suffice.
Ingredients
| 4 large | Granny Smith apples, peeled, cored and sliced (Main) |
| ½ tsp | Cinnamon |
| ½ cup | Water |
| ½ cup | Sugar |
| 1 cup | Blackberries, fresh or frozen (Main) |
Crumble
| 1 cup | Oats, wholegrain |
| 1 cup | Shredded coconut |
| ½ cup | Seeds, sunflower, pumpkin, sesame |
| ½ cup | Hazelnuts, or almonds or macadamias |
| 1 pottle | Greek yoghurt, to serve |
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Directions
- Heat an oven to 170C.
- Place the apples, cinnamon, water and sugar in a pot and bring to a simmer for 10 minutes, allowing the apples to soften but not completely lose their shape. Remove from the heat and add the blackberries. Allow to cool to room temperature.
- Place the oats, coconut, seeds and nuts on a baking tray. Bake for 20 minutes until lightly toasted. Remove and cool.
- When ready to serve, spoon some fruit into bowls and top with the crumble.
- Serve with a dollop of thick Greek yoghurt.
