Crunchy Topped Blackberry and Apple Slice

  • Vegetarian


  • Filling
  • 50g unrefined caster sugar
  • 2 Bramley apples
  • 2 Granny Smith apples
  • 425g blackberries
  • Pastry base
  • 150g unsalted butter
  • 60g unrefined caster sugar
  • 110g malted granary flour
  • 1 small egg, beaten
  • 110g white flour
  • 1 teaspoon ground cinnamon
  • Topping
  • 35g unrefined caster sugar
  • 85g unsalted butter
  • 50g malted granary flour
  • 50g plain white flour
  • 50g coconut
  • 25g flaked almonds
  • 25g oats
  • 25g honey


  1. Cream together the butter and sugar. Add the beaten egg and 2 tablespoons of the flour and mix thoroughly. Add the remaining flour and cinnamon and combine to form a homogeneous mixture. If using a food processor, you should process it to the 'crumb' stage, then bring it together by hand. Wrap the pastry in clingfilm and leave in the fridge for 30 minutes. Roll the pastry out between two sheets of floured greaseproof paper and line a 30cm-square baking tray. Chill.
  2. Peel, core and dice the apples into 1cm cubes, place them in a saucepan with the sugar and 2 tablespoons of water, then cover with a lid. Bring to the boil and cook with the lid on for 8 minutes. Remove the lid and cook for a further 10 minutes over a low heat to evaporate a little of the liquid. Mix in the blackberries and leave to cool.
  3. To make the topping, combine all the dry ingredients. Melt the butter with the honey, add to the dry ingredients and mix well.
  4. Spread the cooled blackberry and apple onto the pastry base. Sprinkle the topping over the fruit. Bake at 200°C/gas mark 6 for 15 minutes, reduce the heat to 180°C/gas mark 4 and bake for a further 20-25 minutes. The topping should be golden-brown and crunchy. Serve warm or cold, dusted with icing sugar, and cut into squares. Delicious served with roasted apple ice cream, clotted cream or crème fraîche.

Serves: 4 - 6

4 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Oct 01 01:00:00 BST 1999.