APPLE AND BLUEBERRY CRUMBLE

There is something about a beautifully fragrant kitchen that truly warms the soul, a welcome distraction from the cold bitterly wind blowing outside. This apple and blueberry crumble is a favourite at our place not only due to its crazy deliciousness, but also because of the simplicity of the recipe. The cinnamon, sugar and fruit come together with the crispy crumble to form a dish that tantalizes taste buds. An added bonus is that it’s also perfect for brekkie in bed the next day!



I hope you give this dessert a go, I’m sure you’ll love it.



Stay warm lovely people!






INGREDIENTS

FRUIT FILLING:


4 medium size granny smith apples, peeled and cored

¼ cup unrefined golden caster sugar

1 teaspoon ground cinnamon

½ teaspoon vanilla bean paste

2 tablespoons lemon juice

125g fresh blueberries


CRUMBLE TOPPING:


1 cup plain (all-purpose) flour

1 cup traditional rolled oats

¼ cup almond flakes

½ cup unrefined golden caster sugar

1 teaspoon ground cinnamon

175g unsalted butter, melted and cooled



METHOD

PREHEAT the oven to 170 degrees Celsius for a fan forced oven.

CUT the apples into 3cm cubes and place in a deep ceramic oven proof dish. Add the golden caster sugar, cinnamon, vanilla bean paste and lemon juice and mix well. Dot the fresh blueberries around the top of the apple mixture. Set aside while you make the crumble.


PLACE the flour, oats, almond meal, sugar and ground cinnamon in a medium bowl and stir to combine. Slowly drizzle in the melted butter and, using a fork, mix the ingredients until they form clumps of crumbs. They shouldn’t be an even consistency and also take care not to press down on the mixture. If there are clumps larger than 1cm, break them down further to a smaller crumb so that they can become crispy during the cooking process.


USING your fingers sprinkle the crumble over the top of the fruit in the pie dish. The crumble shouldn’t be even and don’t pat it down as it becomes deliciously crunchy only when the crumble is baked well and cooked through.


PLACE in the oven to bake for about 45-50 minutes or until the fruit is bubbling and the crumble is gorgeously crisp and lightly browned.


SERVE warm with a generous dollop of quality ice cream or with a drizzle of thickened cream. Enjoy!





Words and Photography

Helen Vlahakis, TLSE Food Contributor and Founder of Mumma's Country Kitchen

Plus, interested in a weekend away?


Grab a friend and head to Helen's "Let's Cook Greek Weekend Workshop", for a fun weekend away - cooking, eating and making new friends at her gorgeous Southern Highlands property.


Her next one is running AUGUST 24-26.

More info, here.

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