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Emma Bakes… Apple, Pear and Blackberry Crumble

Posted April 9, 2013 by Emma Carroll in Ramp Archives

We all look forward to the day when the weather starts warming up and we can pack away the winter clothes, fire on a t-shirt and work on our farmer’s tans. It has to be coming soon. Has to be. I mean it’s April. We’re bound to get a few scorchers soon. Right? Right?! PLEASE! For the love o’ God! I just want to able to go out without having to wear THREE PAIRS OF SOCKS! Is that too much to ask? Is it?! *weeps*

Anywaaaay, until the day the sun starts splitting the rocks, we’ll all just have to be happy with what we’ve got. Today, this means throwing the feet up on the sofa, covering myself in a blanket and eating a nice, warm, comforting bowl of Apple, Pear and Blackberry Crumble (with custard, obvs!) and yes, wearing three pairs of socks. Hmmmm. Maybe I have some circulation problems….

Apple, Pear and Blackberry Crumble

Ingredients: Serves 6-8

  • 1 Cup Wholemeal Flour
  • 1 Cup Plain Flour
  • 1 Cup Oats
  • 1/2 Cup Ground Almonds
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Baking Powder
  • 1/4 lb Butter, cubed
  • 1 Cup Sugar
  • 3-4 Medium Apples, peeled, cored and chopped
  • 3-4 Medium Pears, peeled, cored and chopped
  • 2 x 150g Punnets of Blackberries
  • 2 Tablespoons Cornflour
  • 1 Tablespoon Vanilla Extract



Preheat your oven to 170C.



. Put your flours, oats, ground almonds, cinnamon, baking powder, butter and half of the sugar into a bowl.

Apple, Pear and Blackberry Crumble



Rub the butter into the rest of the mixture until it’s all fully combined and making small clumps.

Apple, Pear and Blackberry Crumble



Put all your fruit into a large baking dish.

Apple, Pear and Blackberry Crumble



Add the vanilla, cornflour and the rest of the sugar and mix it all together.

Apple, Pear and Blackberry Crumble



Top the fruit with the crumble.

Apple, Pear and Blackberry Crumble



Bake in the oven for 45-55 minutes or until the top has browned.

Apple, Pear and Blackberry Crumble



Serve it warm with cold custard, if you know what’s good for you! Enjoy!

About the Author

Emma Carroll

I'll be in the kitchen.

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