Crunchy blackberry and apple crumble
Autumn is the time of year for crispy English apples and sweet soft blackberries, so try this simple, delicious yet healthy blackberry and apple crumble. Apples are a good source of the antioxidant quercetin, which can help to keep the heart healthy and may reduce the risk of cancer, while blackberries are one of the richest fruits in vitamin C, which will help to ward off cold weather infections. Seasonal, locally produced fruit is more nutritious than fruit flown in thousands of miles from other countries as less time has elapsed from picking to eating, during which period levels of some vitamins drop. Rather than the usual crumble topping, this recipe uses muesli and wholemeal flour to lower the fat content and boost the amount of fibre.
Ingredients
Per portion: 395 kcal, 20g fat, 6g protein, 50g carbohydrate
900g English apples
400g blackberries
200ml grape juice
Juice of 2 lemons
225g wholemeal flour
175g butter
2 tbsp demerara sugar
125g muesli or a mixture of oats, seeds and chopped nuts
Method
Preheat the oven to 200°C/Gas Mark 6.
Peel, core and chop the apples into small chunks. Cut the lemons in half, squeeze the juice over the apple and mix well. (This not only adds flavour but prevents the freshly peeled apples from discolouring.)
Layer the apples and blackberries in a large pie dish and sprinkle over the grape juice.
Place the flour in a large bowl and rub in the butter until it resembles breadcrumbs. Add the muesli and sugar and mix through.
Sprinkle the crumble topping evenly over the fruit and bake for 45 minutes.
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