Apple and Blueberry Crumble
A delicious comfort food dessert without all the sugar but with all the flavour! It's the perfect option to feed to an unexpected horde of teenagers after dinner – minimal fuss and it's absolutely delicious, especially when served with custard or ice cream! Everyone will love the texture and flavour of the crumble topping... and no added sugar in the fruit base makes it even better!
Recipe Tester Feedback: “It took only minutes to prep, then I got on with dinner. As I finished serving dinner, I popped it in the oven and it was ready in perfect time for dessert. My kids have asked whether they can eat the last of the leftovers for breakfast tomorrow!" - Nerine
Contains: Gluten / Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 28-38 minutes
Can be frozen
You will need:
extra large casserole dish
- apple pie filling - 2 x 800g tins
- blueberries - 300g, frozen
- cinnamon - 2 tsp, ground
- allspice - 1 tsp
- cloves - 1/2 tsp, ground
- butter - 150g
- almonds - 300g, slivered
- brown sugar - 80g
- coconut - 40g, shredded
- plain flour - 120g
- salt - pinch
- vanilla bean paste - 2 tsp
- Variations / Serving suggestions:
- custard - to serve
- ice cream - to serve
- Preheat the oven to 180C.
- Add the apple pie filling (2 x 800g tins) and frozen blueberries (300g) into the base of an extra large casserole dish. Ensure that the fruit is approximately 3cm high in the dish.
- Sprinkle ground cinnamon (2 tsp), allspice (1 tsp) and ground cloves (1/2 tsp) over the fruit and stir through.
- Add the butter (150g) to the bowl. Program 3 minutes / 90C / Speed 2.
- Add the slivered almonds (300g), brown sugar (80g), shredded coconut (40g), plain flour (120g), salt (pinch) and vanilla bean paste (2 tsp) to the bowl. Mix on Speed 4 until combined.
- Scatter the crumble over the fruit. This can be very rustic.
- Bake for 25-35 minutes until topping is golden.