APPLE & BLACKBERRY CRUMBLE

Although I'm always sad to see the end of summer, I really do love Autumn. The beautiful colours as the trees change, the apples appearing on the tree in the garden & blackberries finally ripe for picking. What better way is there to celebrate the start of Autumn than with an apple & blackberry crumble?

For this apple crumble there are two versions. The fruit part is the same for both, but two different options for the crumble bit.
For the apples I've used Cox eating apples. I prefer to use eating apples as they don't need so much added sugar as cookers, and work well in this recipe.

PREHEAT OVEN TO 180C

350g Cox or other eating apple flesh (apple skin & core removed.) 
3 tablespoons water
2 handfuls blackberries
1 tablespoon soft brown sugar
1 tablespoon butter or sunflower spread

crumble 1
150g gluten free digestive biscuits
75g walnuts.
(steps 1-3 are the same for both versions)

1 For both crumble versions step 1-3 are the same. Peel, core and slice your apples. Arrange in a baking dish with the blackberries. Drizzle the water over the apple slices.
2 Sprinkle over the 1 tablespoon of dark brown sugar.
3 Dot the butter or sunflower spread over the fruit as shown below.

4  Bake for 30 mins. 
5 Whilst the fruit is baking, put the biscuits and the walnuts into the blender and blitz (or put into a plastic bag and bash with a rolling pin.)
6 After 30 mins, remove the fruit from the oven, and cover with the biscuit/ walnut crumb mixture. Return to the oven for about 10 mins to brown a little. (keep an eye on it, you don't want it to burn & all ovens vary a little)

For crumble 2
100g rice flour
50g gluten free oats
50g butter or unsalted butter
50g maple syrup

For the second version follow steps 1- 3 as above.
4. Place the fruit in the oven to bake for 10 mins.
4  Meanwhile, mix the rice flour & oats together in a bowl. Rub in the butter or sunflower spread. Add the maple syrup. Rub the mix with your fingers until you have the desired crumble texture.
5 Cover the fruit with the crumble mixture and bake in the oven for around 30- mins. The top should be turning brown, but not burnt.

Our favourite version was the biscuit & walnut version. Quicker & easier too!
Serve with ice cream or custard :)