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Apple and Blackberry Spelt Crumble
Finally, after what seems like a horrendously long summer, we are starting to see the promise of cooler autumn days. I am sure many of you mourn the loss of summer, but not me. I love the scents, colours, clothes of autumn, but most of all, I love the food.
Now the days are colder, thoughts turn to warm and comforting food – especially desserts. I went to the local nature reserve and managed to snag a small bowlful of late blackberries. Combined with apples from the tree in the garden, I almost had a dessert. I had considered a pie, but the simplicity and comfort of a crumble spoke to me.
To make things a little more interesting, I decided to use spelt flour to make the crumble. I recently decided that I wanted to keep a closer eye on my blood sugar levels. Wheat is notoriously bad, as a carb, for causing blood sugar levels to spike, so I started looking around for alternatives. Spelt is an ancient ancestor of wheat, but it is higher in fiber and proteins so is a much slower digestion. You can buy a wholewheat or white version of spelt flour, but I used white in this version. Feel free to substitute the wholewheat version if you prefer.
I like a generous ratio of crumble to fruit, but feel free to use less. You can chill or even freeze any left over crumble mix. I served it with a scoop of sugar-free vanilla ice cream, which I allowed to melt over the hot fruit… mmm delicious!
Apple and Blackberry Spelt Crumble
Serves | 4-6 |
Dietary | Vegetarian |
Meal type | Dessert |
By author | Mutherfudger |
Ingredients
- 300g Fresh Blackberries
- 300g Dessert Apple
- 225g White Spelt Flour
- 75g Ground Almonds
- 150g Butter (cold)
- 75g Granulated Sugar
- ½ teaspoon Cinnamon
Directions
1. | Preheat oven to 200°C / 400°F / Gas Mark 6 |
2. | Peel and dice the apples to bite size pieces. Add the blackberries then stir to mix. Pour into an over proof dish |
3. | In a separate bowl, add the flour and ground almonds. Cut the cold butter into small cubes, then rub into the flour mixture until it resembles large breadcrumbs |
4. | Add in the sugar and cinnamon and stir through to mix evenly. Sprinkle the crumble topping over the fruit |
5. | Place in the oven and bake for 30-40 minutes until the top is golden and the fruit is bubbling |
6. | Serve hot with cream, ice cream or custard |
Note
To make things a little more nutritious, add a tablespoon or two of milled flax seed
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