Apple & Blackberry Crumble
Pie base, apple & berry filling, and a beautifully buttery crumble topping.
Servings: 9 inch pie
for the crumble
- 125 g plain flour
- 45 g jumbo oats
- 100 g light brown sugar
- 1/4 tsp baking powder
- 115 g salted butter, at room temp
for the filling
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- zest of 1 lemon
- 3 tbsp cornflour
- 9 large apples, peeled & sliced into thin wedges
- 250 g blackberries
Roll the pie dough out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling.
Preheat the oven to 200C.
Next, make the crumble topping. Using your fingertips, combine all of the ingredients in a large bowl until crumbs start to form. Set aside.
Now, the filling. In a large bowl, gently stir together all of the ingredients. Fill the prepared pie shell with the filling & cover with the prepared crumble.
Bake for 40-50 minutes, or until the juices are bubbling & the crumble is a deep golden brown. Leave the crumble to cool & serve warm with some lightly whipped cream.