Apple and blackberry crumble

So this was unbelievably easy. I simply swapped standard plain flour for Doves farm gluten free plain white flour and it worked perfectly. Sprinkled a handful of sliced almonds on top for a bit of a crunch and job done. (Actually there was an earlier attempt in which I included ground almonds that didn’t work, but hoping it will make sweet pastry.)

Ingredients for the crumble:
200g Doves free from plain white flour
100g golden caster sugar
100g unsalted butter slightly softened and cut into cubes
Handful of flaked almonds

Ingredients for the fruit compote:
600g apples (I used eating apples)
300g blackberries (approximately , I didn’t measure to be honest)
60g unsalted butter
60g golden caster sugar
Teaspoon cinnamon

Recipe:
- For the fruit compote, melt the butter and sugar in a large saucepan and stir until melted and mixed
- add the apples (cored, peeled and chopped) and stir to coat with the butter and sugar thoroughly
- pop a lid on the pan and cook gently for 5 mins or until the apples soften
- add the cinnamon and blackberries, stir and heat through for another few minutes
- pour the fruit compote into a glass casserole dish
- now for the crumble..
- put the flour, sugar and butter into a bowl and either mix by hand (using the rub method) or I use a stand mixer with the k beater
- mix to fine breadcrumbs then scatter over the fruit compote
- finally scatter over a handful of flaked almonds
- you can keep in the fridge until your ready to cook, or pop straight into the over for about 20 mins at 180.
- enjoy!