With the cold now creeping in more and more, its not just time to enjoy hot comforting savoury dishes but also time to bring out the warm comforting desserts as well. Blackberry Apple Spelt Crumble is just a small twist on a very traditional British dessert.
I have to admit to being ignorant of spelt flour for a pretty long time. I only really became aware of it by reading the blog Angie’s Recipes. She uses it in a lot of her wonderful recipes and wanting to try a few of them out I bought some spelt flour and have seriously grown to love it. Don’t know much about spelt flour? Don’t worry you are not alone I had to do a good bit of Googling as well but here is a great little rundown on spelt flour for you.
It has a subtle sweet nutty flavour to it and a slightly courser texture than say a plain all purpose flour and the one I used in this recipe was a whole wheat spelt four. Giving the crumble topping for this dish a lovely golden colour to it.
Try and use spelt four for this recipe, its a great introduction to it. But if you really don’t want too or you can’t find it, this recipe will work well using all, plain / all purpose flour for the topping. It will just be a little paler on top. I used Demerara (Turbinado) sugar in both the topping and with the fruit. I love it because it is less refined then other sugars and a lot more natural in colour and flavour and its large crystals add a great crunch. But if you find this sugar hard to come by or just too expensive light brown sugar or even granulated sugar will suffice just fine.
I also added the zest of a lemon to the topping mix to give it a lovely little zesty kick. I just love lemon with almost any baked fruit dessert, it just gives it a lovely little edge.
This is such an easy dessert to whip up and serve. It can easily be served on its own or with a little vanilla ice cream or a little pouring cream like I have here. Chunky apple and sweet blackberries topped with a sweet and nutty crumbly topping, what more can you ask for in an autumnal dish?
- 5 dessert apples - peeled, cored & chopped.
- 250 grams fresh or frozen blackberries (2 cups)
- 1 tablespoon cornflour / cornstarch
- 45 grams Demerara (Turbinado) sugar (1/4 cup)
- Juice 1 lemon
- 125 grams whole wheat spelt flour (1 cup)
- 65 grams plain / all purpose flour (1/2 cup)
- 1 and ½ teaspoons ground cinnamon
- 90 grams Demerara (Turbinado) sugar (1/2 cup)
- Zest of 1 lemon
- 100 grams unsalted butter - cubed & chilled (1/2 cup)
- Preheat your oven to 200C / 400F / Gas mark 6
- In a large deep oven proof dish pour in all the fruit and toss it in the cornflour and sugar, then place to one side for a minute.
- In a large mixing bowl mix the 2 flours together along with the cinnamon, sugar and the lemon zest.
- Toss in the cubed cold butter and using your fingertips rub in the butter till it looks like lumpy breadcrumbs. There is no meed to make this super fine.
- Pour the topping over the fruit making it a little higher in the middle and a little thinner around the edges.
- Pop it into the middle of your hot oven.
- After 40 minutes reduce the temperature of your oven down to 170C / 325F / Gas mark 3 and bake for a further 30 minutes.
- You want the top to be a lovely golden brown and the fruit to be bubbling underneath. Take it out of the oven and allow it to sit for 10 minutes before serving.
- Serve with cream, ice cream or by itself.
- Once it has cooled to room temperature any leftovers can be covered and stored in the fridge for up to 3 days.
- Either reheat or enjoy cold.
If you are finding Demerara (Turbinado) sugar difficult to find then use light brown sugar as a replacement or even granulated at a push.