| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes, Fruits, Desserts |
12 |
Servings |
INGREDIENTS
| 680 |
g |
Cooking apples |
| 450 |
g |
Blackberries |
| 75 |
g |
Caster sugar |
|
|
Juice and rind of 1 lemon |
| 10 |
ml |
Arrowroot mixed with |
| 15 |
ml |
Cold water |
| 75 |
g |
Unsalted butter |
| 75 |
g |
Caster sugar |
| 1 |
|
Egg, lightly beaten |
| 5 |
ml |
Baking powder |
| 75 |
g |
Ground almonds |
| 225 |
g |
Plain flour |
| 2 1/2 |
ml |
Ground cinnamon |
| 12 |
|
Whole almonds to decorate |
INSTRUCTIONS
Peel, core and slice cooking apples and place in a pan with blackberries,
sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins
until the fruit is just softened. Add arrowroot mixture and stir until
thickened. Cool. To make the base and topping, blend together butter and
sugar in a processor unti soft and fluffy. Add beaten egg, baking powder,
ground almonds, flour and ground cinnamon and process until just crumbly.
Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out
2/3 of the crumble mixture onto a floured surface and knead gently together
to combine. Use to cover base of prepared pan, simply pushing any cracks
together. Spread cooled blackberry and apple mixture over base. Sprinkle
reserved crumble mixture evenly over fruit topping and decorate with whole
almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold.
Source: Woman Sept 20/93
From the collection of Karen Deck
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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