Puddings | Green Teen Cuisine

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.