A friend of my mothers had a cabin in the woods in Germany where we stayed a couple of times. A beautiful place with an amazing view over the forest. You could literally get lost when you went for a hike. Some of the forests in Germany are really dense and finding your way back can be a challenge. Especially if you’re picking berries along the way like me….. it is best to take someone along who knows their whereabouts so you can happily pick without worrying about where you are and more importantly, how to get back.
The good thing is that you can easily pick enough wild blackberries to make a pie or crumble in these forests. You can’t beat the flavour of freshly picked berries, it’s just simply the best.
We sometimes skipped lunch all together and just ate crumble. This is the one that we made most often. Apples and Blackberries, such a wonderful combination, with a golden crispy topping that will make your heart melt. An Almond Cookie Dough crumble.
Pre heat oven to 175 °C / 350° F
Ingredients For the Filling;
- 2 Granny Smith apples, peeled and core removed, cut in medium dice
- 2 Jonagold apples, peeled and core removed, cut in medium dice
- 1 1/2 C Fresh Blackberries frozen, or use ready frozen ones
- 1/4 C Coconut blossom sugar
- 1 tsp. vanilla extract
- 2 tbsp. Flour
Ingredients for the Crumble;
- 1 1/2 C. Oat flour
- 1/2 C. regular spelt flour
- 1/4 C. cold Butter, cut in to small cubes
- 1/4 C. Almond butter
- 1/4 C. Coconut blossom sugar
- 1/4 C. Maple Syrup
- 1/4 tsp. cinnamon
- 1 tbsp. butter for buttering the oven dish
Place all the ingredients for the filling in a bowl and toss together gently try not to break the blackberries.
Butter an 8″x 8″/ 20×20 cm. oven dish lightly with the butter and place all the ingredients for the filling in it.
For the crumble; place all the ingredients in a bowl. Mix thru with a wooden spoon and then use your hands to form crumbs by rubbing your hands together. Place the crumble on top of the fruit.
Put the oven dish in the middle of the pre heated oven
Bake for about 45 minutes turning the dish half way, until the bubbly and golden on top.
Remove from oven and let cool to room temperature. Serve with whipped cream, crème fraîche or ice cream for an incredible dessert.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥