Easy apple crumble with blackberries

Babiche Martens

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

Directions

1. Heat an oven to 170C.
2. 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.
3. Place the oats, coconut, seeds and nuts on a baking tray. Bake for 20 minutes until lightly toasted. Remove and cool.
4. When ready to serve, spoon some fruit into bowls and top with the crumble.
5. Serve with a dollop of thick Greek yoghurt.