Monday, July 22, 2013

Almond Apple Berry Crumble

It's been so nice here (summer - finally!) that I've not really wanted to turn the oven on quite as much as I usually do. I made an exception last night though, because crumble, like cobbler, makes for an excellently fruity summertime dessert. Especially when paired with a scoop of ice cream or sorbet!

Finished apple crumble ramekin - a little bit messy, but that's the style.

What you'll need for the Crumble Topping:

  • 300g almond flour 
  • 160g unsalted butter (room temperature)
  • 80g light brown sugar
  • 2 tsp cinnamon

What you'll need for the filling:

  • 4-5 Bramley apples (or other available cooking apples - I used Granny Smith this time)
  • 150-200g blackberries
  • 2 tbsp almond flour

What to do:

Roughly cube the apples, then place in a mixing bowl. Not too small, or you will get applesauce!

Apple pieces about this size are good.

Toss the apple pieces in the 2 tablespoons of almond flour. Add blackberries and repeat. You may choose to sprinkle a tablespoon of light brown sugar over this mixture, but I honestly find that it is sweet enough from the fruit and almond.

All ready to mingle with the apple pieces.

Dump the apple berry filling into your baking dish, or divide evenly into ramekins.

Now it's time to prepare the crumble topping. In a separate mixing bowl, combine the 300g almond flour, light brown sugar, and cinnamon.  I have also made this crumble with half almond flour, half all-purpose flour (gluten free and regular varieties) - so 150g of each. The crumble topping works out well both ways.

Once you've mixed the dry ingredients, cube the room temperature butter and add to mixture. You may use a fork to blend in the butter, but I've found that kneading by hand works best. You should be able to form one big dough ball from the crumble topping once the butter is mixed in thoroughly. 

If using a single baking dish, spread the crumble topping over the filling, breaking the crumble up a bit as you go. Make sure to cover the filling completely. If using ramekins, divide the dough ball into roughly equal parts before crumbling over the filling. I sometimes like to pat the crumble down a bit, to ensure complete coverage.

Ready to go in the oven

If using a large dish, bake 160C/320F for 40-45 minutes. If using ramekins (makes 8), bake 160C/320F for approximately 25 minutes.  

Allow to cool slightly. You may want to serve with ice cream. Or sorbet - raspberry was good!


What's your go-to summertime dessert? Do you stick strictly to the frozen variety, or do you occasionally brave the heat of the oven?

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