Blackberry and Apple Crumble with a Nutty Ginger Twist
Seasonal comforting blackberry and apple crumble. This one's spiced with warming ginger and includes walnuts in the crumble topping for additional taste and texture.
Rub the butter into the flour and ground ginger until the mixture resembles breadcrumbs.
80 g wholemeal flour, ¼ tsp ground ginger, 40 g salted butter
Stir in 20g of the sugar, the walnuts and crystallised ginger.
20 g walnuts, 15 g crystallised ginger
Wash, quarter and core the apple, but leave the peel on if it's organic and in good condition. Slice finely and lay in the bottom of a small buttered pie dish.
1 large cooking apple
Scatter the blackberries over the top followed by the water and remaining sugar.
1 handful blackberries, 1 splash water
Spoon the crumble topping over the top and bake for 25 minutes at 180℃ (350℉, Gas 4) or until the top has browned and the fruit is cooked. You will need more time if you are making larger quantities.
Notes
More sugar may be required if the apples are particularly tart.Best accompanied by clotted cream or warm custard.Scale up the recipe for larger quantities.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.