Apple & Blackberry Crumble

Tuesday, 16 September 2014

Crumbles are big in our family. My Mum makes a mean one and it's one of the desserts I often turn to if we have friends over for dinner.

M loves the crunch of a good crumble, and as it's considered to be quite British, we made it when his family visited from Colombia.

If you follow me on Instagram, you'll know that I was pretty chuffed this year with the apple harvest from our little tree. It probably seems tiny to you if you have a big garden, but after 3 summers of only getting 3 or 4 fruits, this is a major leap forward in our 'grow your own' skills!

I had some wild blackberries tucked away in the freezer, which we'd picked from the hedgerows back in Gloucestershire ~ so a crumble it had to be!

I decided to experiment a bit this time with the topping, to up the crunch hit and reduce the bloat factor. Here's how I did it:
Apple & Blackberry Crumble

90g rice flour
30g ground almonds
30g oats (the larger the better)
90g brown sugar
90g unsalted butter, diced
300g apples
115g blackberries
30g toasted flaked almonds
1 tbs cinnamon (I like quite a lot of cinnamon, you may prefer to reduce the quantity)
Vanilla yogurt to serve

1. Pre-heat your oven to 190C / Gas Mark 5

2. Peel & core the apples, then chop them into eighths

3. Dot with 30g of the butter and sprinkle over 30g of the sugar

4. Add the blackberries

5. Combine all the remaining ingredients in a bowl and lightly rub in the butter - I like to keep things chunky

6. Cover the fruit with the crumble mixture. Sprinkle over a little more brown sugar if you like it crunchy (I do!)

7. Bake in the oven for 20-30 minutes, or until the topping begins to turn golden

And so it is ~ delicious, crunchy fruit crumble, with a healthy twist!

Interestingly, I've talked to a few people recently about rice flour and the feedback hasn't been great. It worked well in this recipe though ~ I wouldn't say we could tell the difference from wheat flour.

Do you have a signature dessert or one that's especially popular in your family?

If you have any tips for using rice flour in other recipes I'd love to hear them!



  1. Fruit crumble is one of my favourite dessers and leftovers are wonderful for breakfast too! I'm glad you've done a recipe with rice flour as at the moment I'm on a gluten-free diet, so I'll have to leave the oats out too. Yours look delicious!

    1. Hi Sandra, thanks for stopping by.

      I've been wanting to experiment with some gluten-free recipes a bit more and this was a good starting point. Taking out the oats isn't a bit deal ~ perhaps add a few more flaked almonds to give extra crunch?

      I must admit I do love eating crumble leftovers cold ~ this one didn't last very long I can tell you!


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