Blackberry Apple Spelt Crumble

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.

Jump to Recipe:

 

Blackberry Apple Spelt Crumble

 

Spelt Flour

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.

 

Blackberry Apple Spelt Crumble

 

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.

 

Blackberry Apple Spelt Crumble

 

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?

 

Blackberry Apple Spelt Crumble

Recipe:

Blackberry Apple Spelt Crumble
 
Prep time
Cook time
Total time
 
Blackberry Apple Spelt Crumble is a small twist on a traditional British dessert, using spelt flour and lemon zest in the topping to add a nutty zesty flavour.
Author:
Recipe type: Dessert
Cuisine: British
Serves: 6 - 8 servings
Ingredients
Filling
  • 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
Topping
  • 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)
Instructions
  1. Preheat your oven to 200C / 400F / Gas mark 6
  2. 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.
  3. In a large mixing bowl mix the 2 flours together along with the cinnamon, sugar and the lemon zest.
  4. 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.
  5. Pour the topping over the fruit making it a little higher in the middle and a little thinner around the edges.
  6. Pop it into the middle of your hot oven.
  7. After 40 minutes reduce the temperature of your oven down to 170C / 325F / Gas mark 3 and bake for a further 30 minutes.
  8. 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.
  9. Serve with cream, ice cream or by itself.
  10. Once it has cooled to room temperature any leftovers can be covered and stored in the fridge for up to 3 days.
  11. Either reheat or enjoy cold.
Notes
For the dessert apples I used a combination of 3 tart Granny Smith apples and 2 sweeter Honey Crisp apples for a nice combination of flavour.

If you are finding Demerara (Turbinado) sugar difficult to find then use light brown sugar as a replacement or even granulated at a push.

 

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

Share This Post On

10 Comments

    • Hi Liz thank you. Apple & blackberry is a real British favourite 😀

      Post a Reply
  1. My mother in law just gave me two carrier bags of apples, and was thinking of making a crumble with it. Never thought to use spelt flour, what an awesome idea! Thanks 😀
    Emma Invites you to read…Grey’s Fine FoodsMy Profile

    Post a Reply
    • Hi Emma, spelt flour was a really nice change for the crumble 😀

      Post a Reply
    • Hi Angie, thank you I too love a streusel topping!

      Post a Reply
    • Hi Anu thank you they really do pair well in a dessert 😀

      Post a Reply
    • Hi Roy, thank you I am sure you will love it 🙂

      Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)
10 Easy Pumpkin Recipes ebook cover

Grab your FREE ebook

'10 Easy Pumpkin Recipes'

 

 Recipes include:

Pumpkin Granola (Vegan + GF)

Pumpkin & Chocolate Chip Muffins 

Lightened Up Pumpkin Spice Cake (GF)

Skillet Pumpkin Cornbread

Self Saucing Slow Cooker Cinnamon Pumpkin Cake (Vegan)

 

All recipes are easy to follow, with full instructions included and some helpful tips.

You have Successfully Subscribed!

Pin It on Pinterest

Share This