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Blackberry And Apple Crumble Cake
Ingredients
- 680 gm Cooking apples
- 450 gm Blackberries
- 75 gm Caster sugar Juice and rind of 1 lemon
- 10 ml Arrowroot mixed with
- 15 ml Cool water
- 75 gm Unsalted butter
- 75 gm Caster sugar
- 1 x Egg, lightly beaten
- 5 ml Baking pwdr
- 75 gm Grnd almonds
- 225 gm Plain flour
- 2 1/2 ml Grnd cinnamon
- 12 whl almonds to decorate
Directions
- 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 till the fruit is just softened. Add in arrowroot mix and stir till thickened. Cold. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add in beaten egg, baking pwdr, grnd almonds, flour and grnd cinnamon and process till just crumbly.
- Turn mix into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mix 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 mix over base. Sprinkle reserved crumble mix proportionately over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins till pale golden brown. Serve hot or possibly cool.
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