Blackberry and Apple Crumble

Have you been 'blackberrying' yet?  We have had three or four crumbles the past few weeks with our successful foraging trips.

Everyone has a crumble recipe but I am inspired by Nigella and my Mum (2 wonderful women) to make this delicious recipe.  The crumble topping can be frozen and then whipped out at the last minute; I have stuffed the most nutritious balance of flours into the crumble that I can manage.  So, good stuff all round.  There's no added sugar in here; just honey and fruit juice.

Makes one crumble in a large serving dish

Crumble topping

50g (2oz) butter (cold)

100g (4oz) wholemeal flour

2 tbsp Linwoods seeds (optional - just bumps up the nutrition)

30g (1oz) porridge oats

1/2 tsp cinnamon

2 tbsp honey

Fruit

400g (14oz) (or however much you like) frozen fruit /blackberries and apple

(add chopped fresh fruit to make the fruit mix more gloopy)

splash of fruit juice (I like tropical fruit juice)

2 tbsp cornflour 

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1.  Whizz up the butter and flour in a processor (I often triple this recipe and put 2/3 in the freezer).

2.  Add the seeds, oats, cinnamon and honey and mix in.

3.  In your crumble dish, mix the fruit and cornflour.  Then add the juice.

4.  Assemble the crumble and bake for around 40 minutes in a medium (180 degrees C) oven, or until brown.

(Picture shows crumbless crumble - it looks prettier!)