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Apple & blackberry oat & polenta crisp
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A good crumble is hard to beat. This version uses jumbo oats and polenta in the crumble topping to give a lovely crisp texture, but you could use chopped toasted hazelnuts instead.
600g essential Waitrose Seasonal Apple Selection, peeled, cored and chopped into 2cm cubes (450g prepared weight)
½ lemon, juice
75g light brown muscovado sugar
75g plain flour
75g jumbo oats
75g unsalted butter, cubed and chilled
Single cream, Greek yogurt or vanilla ice cream, to serve (optional)
1. Preheat the oven to 200˚C, gas mark 6. Put the apples and blackberries in a medium ovenproof dish (about 1.5 litres in volume). Pour over the lemon juice with 2 tbsp of water and toss with the fruit.
2. Put the sugar, flour, oats, polenta and pinch of salt in a mixing bowl. Add the butter; rub together with your fingertips to make a wet, clumpy crumble, then sprinkle over the fruit.
3. Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yogurt or vanilla ice cream, if liked.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.