Autumn Fruit Cinnamon Crumble
Ingredients
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6 eating apples peeled and chopped
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150 grams (5.3 ounces) blackberries
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25 grams (1 ounce) light brown sugar
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250 grams (9 ounces) plain flour
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50 grams (2 ounces) rolled oats
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100 grams (4 ounces) demerera sugar
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1 teaspoon Schwartz ground cinnamon
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200 grams (7 ounces) unsalted butter, cubed
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25 grams (1 ounce) pecan nuts, roughly chopped
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25 grams (1 ounce) hazelnuts, roughly chopped
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Juice of one lemon
Instructions
- 1 1. Pre-heat the oven to 190°C/170°C fan.
- 2 2. Place the apples and blackberries into an ovenproof dish and mix with the light brown sugar, 1 tbsp flour and lemon juice.
- 3 3. To make the crumble topping, place the flour, oats, demerara sugar, cinnamon in a bowl and mix well. Rub the cubed butter into the mix with your fingers (or use a food processor) until the mixture resembles breadcrumbs. Stir through the pecan nuts and hazelnuts.
- 4 4. Scatter the crumble topping over the fruit and transfer to the oven to bake for 35-40 minutes, or until golden.
- 5 5. Allow to stand for 5 minutes before serving. Serve with double cream or custard.