Apple and Blackberry Crumble

Stewed apples and blackberries topped with a seedy, seaweed-infused wholemeal crumble and baked until golden brown and bubbling.

Baking Vegetarian Dessert Fruit Autumn

Estimated Nutrition

Calories

419.1

kcal / serving

2514.8 kcal total

Carbs

56.8g

per serving

341 g total

Fat

19.2g

per serving

115.2 g total

Protein

4.8g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

additional to taste if required

100

Soft Dark Brown Sugar

Dairy

Butter

Unsalted Butter

chilled, cut into roughly 1cm cubes

Fruits

500

Cooking Apples

peeled, cored and sliced

250

Blackberries

GrainsCereals

100

Plain Wholemeal Flour

Porridge Oats

NutsSeeds

Sunflower Seeds

Pumpkin Seeds

Other

tsp

Shony

powdered seaweed

Method

Preheat the oven to 180°C.

Cook apples, butter, and caster sugar in a pan for 10 minutes until sugar dissolves.

Stir in blackberries and transfer the fruit mixture to an ovenproof dish.

Combine flour, oats, seaweed, and brown sugar in a bowl.

Rub in the chilled butter with fingertips until the mixture looks like coarse breadcrumbs.

Crush sunflower and pumpkin seeds slightly using a pestle and mortar.

Stir the crushed seeds into the crumble topping mixture.

Spoon the crumble over the fruit and bake for 35 to 40 minutes.

Allow to settle for 10 minutes before serving.