I made this Apple Berry Crumble with my teacher Alexa in mind. Because she asked me whether I’d make a recipe that included apples, as she has so many she doesn’t know what to do with them! So this recipe is for you Alexa..
Letter to Alexa:
I just want you to know how important you are in my life right now, especially at my age. I can’t tell you how much I appreciate you being there for me and my classmates. I have noticed they don’t appear to see you like I see you. They see a teacher making them do their homework, but I see you as an inspiration and your belief in me and what I will achieve in the future. Thank you for everything you are doing and have done for me. Alexa, you are an excellent teacher and they’re hard to find, but I guess God was on my side when the school gave you the job! A good teacher is knowledgeable, patient, enthusiastic and kind. I’m happy to say you have all these qualities! So here is my Apple Berry Crumble recipe, dedicated to the best teacher any student could wish for:-)
Love Amber x
Apple Berry Crumble
What you need
For the crumbly top:
- 100 g ( 4 oz) of wholemeal flour
- 1/2 tsp of ground cinnamon
- 120 g (5 oz) of butter or dairy-free spread
- 30 g (2oz) of porridge oats
- 20 g of chopped hazelnuts
- 50 g ( 2 0z) of demerara sugar
For the fruity filling:
- 200 g (7oz) fresh or frozen summer berries
- 1 Orange
- 450 g ( 1 lb) of eating apples
- 1 tbsp of caster sugar
What to do
First heat the oven to 180C/Gas Mark 4/350F. Put the flour and cinnamon into a large mixing bowl. Next cut up the butter into small pieces and then add, using your thumb and fingers to rub the fat into the flour. When it looks crumbly, it’s time to put your chopped nuts, oats and sugar in the bowl before mixing well together. Now put your berries in the bottom of an oven-proof dish and then cut the orange in half and squeeze the juice all over them. Next, peel the apples and cut each in half, then quarter them and make sure you get out the core before cutting them up into bite-size chunks. Put them into the oven-proof dish with the caster sugar and mix together. Then take your crumbly mixture and sprinkle over the fruit before popping it into the oven for 35 minutes, or until the top is browned. Serve warm with creme fraiche or vanilla ice cream.
I shared this recipe with 21st Century Housewife Sugar Free Sunday, Sweet Confessions Sunday,Sunday School, My Meatless Mondays,Gluten-Free Monday, Weekend Gourmet, The Better Mom Mondays,Just Another Meatless Monday, Gluten Free Recipe Roundup, Make Your Own Monday, Monday Mania, Inspire Me Monday, This Week’s Cravings, Made From Scratch Monday, Make It Pretty Monday, The Gathering Spot, Domestically Divine Tuesday, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Hearth and Soul, Tuesdays at the Table, Traditional Tuesdays, Fat Tuesday, Living Green Tuesdays, Frugal Days Sustainable Ways, Gluten-Free Wednesdays, Natural Living Linkup, Adorned from Above, Healthy 2Day Wednesdays, Real Food Wednesday, Mom’s Library, Lil’ Luna Link Party, Whole Foods Wednesday, Allergy-Free Wednesdays, Thursday’s Treasures, Full Plate Thursday, Keep It Real Thursday, Your Green Resource, Pennywise Platter, Eat Make Grow, Simple Lives Thursday, Wellness Weekend, Fill Those Jars Friday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Fit and Fabulous Fridays, Healthy Vegan Fridays, Gluten-Free Fridays, Little House Friday and Snacktime Saturday.