Apple Blackberry Crumble
This version of the famous English dessert has delighted customers at Gopal’s Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.
This recipe is from Kurma Dasa's book "Great Vegetarian Dishes".
6 medium green apples, peeled, cored and thinly sliced
1 1/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries or boysenberries)
1 tablespoon (20 ml) sugar
1 tablespoon (20 ml) fresh lemon juice
3/4 cup (185ml) raw oats
1/2 cup (125 ml) unbleached plain flour
1/2 cup (125 ml) wholemeal flour
1/2 cup (125 ml) raw sugar
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) melted butter
1) Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice.
2) In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar and melted butter, rubbing in the butter until a course meal-like consistency is achieved.
3) Spread the cooked apples and berries in the bottom of a 20 cm (18-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.
4) Place the dish in the top one-third of a preheated 180 C/355 F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.
This recipe is from Kurma Dasa's book "Great Vegetarian Dishes". **In the pictured crumble, blueberries were substituted for blackberries**