Apple and blackberry crumble is one of the signs that autumn is coming – warming and tasty and now dairy free. This one was made with blackberries gathered in our local hedges and our home grown apples. Its my husband’s favourite pudding so despite having no kitchen I thought that after and afternoon foraging we had to have one with our dinner.
Diary free apple & blackberry crumble
For the filling
4 largeish cooking apples
An afternoon’s worth of blackberry pickings
Generous sprinkling of sugar (adjust to your own taste)
For the crumble topping
180g plain flour
130g dairy free spread
5 tbsps sugar
Pre-heat your oven to 200 degrees C (or have an Aga bubbling away in the background)
Pop the blackberries in an ovenproof dish. Peel and core the apples and chop into cubes about 1 cm big. Pop onto of the blackberries and sprinkle over the sugar. We don’t like ours too sweet so I don’t put too much on but experiment and find what works for you.
Weigh out the plain flour into a bowl and chop in the dairy free spread (its best to have it straight from the fridge). Rub the spread into the butter using the tips of your fingers so you don’t warm the spread up too much. Its done when all the lumps of spread are mixed in and it looks a bit like breadcrumbs. Don’t worry if you go too far and get bigger lumps, its a cobbler then not a crumble apparantly…
Spread the crumble mix over the fruit and gently pat down (a good job for little hands) and then pop in the oven for about half an hour or until golden brown on top.
Serve with oat cream (not as bad as it sounds!), rice cream or if you can eat soya, dairy free ice cream and wait for clean plates to come back for seconds. And thirds if you are Mr Muddling.
If you aren’t using blackberry you can add in a teaspoon of cinnamon to the crumble mix to disguise the taste of the dairy free spread
We also make this with raspberries instead of blackberries