The flavour of freshly picked berries is the best.
We stayed in a cabin in the woods in Germany some time ago. A beautiful place with an amazing view over the forest. And when going for a hike, you could easily pick enough blackberries to bake a pie or crumble, like this one.
We sometimes skipped lunch all together and just ate crumble. Apples and Blackberries, such a wonderful combination, with a golden crispy Almond Cookie Dough crumble topping that will make your heart melt.
Serves about 6
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
Pre heat oven to 350° F
Place all the ingredients for the filling in a bowl and toss together gently try not to break the blackberries. Coat evenly with the flour.
Butter an 8×8″/ 20x20cm. 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.