1 HOUR 15 MINUTES SERVES 6
Let the whole thing bubble away in the oven until the top is all crunchy and delicious.
YOU WILL NEED
- WEIGHING SCALES
- PESTLE AND MORTAR
- CHOPPING BOARD
- LARGE MIXING BOWL
- MEASURING SPOONS
- WOODEN SPOON
- Y-SHAPED PEELER
- BAKING DISH (ROUGHLY 18CM X 25CM)
- OVEN GLOVES
- 25g hazelnuts
- 125g cold unsalted butter
- 250g plain flour
- 25g rolled oats
- 75g Demerara sugar
- 4 eating apples
- 500g fresh blackberries
- 1 tablespoon golden caster sugar
- Preheat the oven to 200°C/400°F/gas 6.
- Lightly crush the hazelnuts in a pestle and mortar– it doesn’t matter if some bits are bigger than others.
- Cut the cold butter into rough cubes on a chopping board, then add to a large mixing bowl with the flour.
- Use your fingertips to lightly rub the butter and flour together until the mixture looks like fine breadcrumbs.
- Add the oats, Demerara sugar and crushed hazelnuts, then mix everything together.
- Remove the apple stalks, then use a Y-shaped peeler to peel the apples.
- Cut each apple into 6 even-sized pieces, removing the core.
- Put the apple pieces and blackberries into a baking dish (roughly 18cm x 25cm), then sprinkle over the caster sugar and mix well to coat the fruit.
- Sprinkle the topping evenly over the fruit, then bake in the oven for 40 to 50 minutes, or until the top is nicely golden and the edges are bubbling.
- Serve with natural yoghurt or homemade custard, if you like.
|Sat fat (g)||10.6|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“Crumble is great as a quick pud and brilliant for using up any really ripe fruit. Have a go with pears or other seasonal fruit instead of the apples the next time you make this.”