I love nothing more than saving a few pennies on the food shop so today we headed into town to pick up some bargains from the butchers and the greengrocer. On the way back we stopped and picked a few handfuls of blackberries that are still around.
During the summer I very rarely make any puddings so as the weather is now on the turn I thought tonight would be great to have a yummy crumble.
This recipe is great if you suffer with food allergies but can easily be converted to your usual ingredients.
Allergy Free Apple, Blackberry And Rhubarb Crumble
- 120 wheat free flour
- 60g caster sugar
- 60g dairy free spread
- 150g cooking apples
- 30g demerara sugar
- 30g dairy free spread
- 100g blackberries
- 1/4 tsp all spice
- Preheat the oven to 190C/170C Fan or Gas Mark 5.
- Add 60g dairy free spread, sugar and flour to a bowl a drub together making a breadcrumb like mixture.
- Next put the 30g of dairy free spread and demerara sugar onto a saucepan and melt together for a few minutes. Stir in the rhubarb and apple along with the cinnamon and cook for a few minutes. Add the blackberries and cook for another couple of minutes. Remove from the heat and place into a deep gratin dish.
- Lastly poor the crumble mixture over the top and place in the oven for around twenty minutes.
What is your favourite fruit to add to a crumble?