Apple & blackberry crumble

Season: 

Type:  Sweets

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  apples, blackberries

Recipe source: Majura Kitchen Garden

• kitchen paper
• colander
• scales
• bowls – 2 medium
• chopping board and non-slip mat
• small knife
• juicer
• baking dishes

• 800 g apples
• 200 g blackberries
• 1 lemon
• butter, for greasing

Crumble topping

• 100 g plain wholemeal flour
• 100 g plain flour
• 50 g rolled oats
• 50 g shredded coconut
• 100 g raw sugar
• 200 g unsalted butter

• Preheat the oven to 200^oC.
• Set out your equipment and ingredients.
• Lightly grease the baking dishes with butter using the kitchen paper.

Prepare the apples

• Half fill the medium bowl with water.  Squeeze half a lemon and add the juice to the water.  This will help stop the apples from going brown.
• Peel the apples.  Cut them in half from top to bottom, then cut each in half again from top to bottom – so you have quarters.
•  Using the small knife, cut out the core and seeds from each apple quarter and place in the red compost bucket, then cut each quarter into small pieces and place in the medium bowl.

Make the crumble topping

• Place the flours, oats, coconut and sugar in the medium bowl.
• Cut the butter into 1cm cubes and add to the bowl.
• Using your fingertips rub the butter into the flour mixture until it looks like lumpy breadcrumbs.

Assemble and bake the crumble

• Drain the apple mixture and arrange the apples in the baking dishes.
• Scatter the blackberries over the apples.
• Sprinkle the mixture over the apples and blackberries.
• Bake for 20 minutes or until the topping is golden brown and bubbling at the edges.