This autumnal crumble slice recipe is packed with apples and blackberries and spiced with ground cinnamon. It is topped with a crumble mixutre and flaked almonds.
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Preheat the oven to 180°C, gas mark 4. Grease a large loaf tin with a base measurement of about 22x9cm. Line the base and long sides of the tin with a strip of baking parchment that overhangs the sides.
Put the flour and cinnamon in a food processor and add the butter, cut into small pieces. Blend until the mixture resembles coarse breadcrumbs. Add 150g of the sugar and the ground almonds and blend until the mixture starts to form a coarse crumble. Weigh 150g of the mixture into a bowl. Add the egg to the processor and blend to a thick paste. Spread half the paste into the base of the tin. Spread the remaining paste around the sides of the tin to a thickness of 5cm to make a case.
Peel, core and dice the apples into a bowl. Add the blackberries, remaining sugar, lemon juice and cornflour then mix well. Turn into the tin and pack down level.
Scatter the reserved crumble mixture on top and sprinkle with almonds. Bake for 45-50 minutes until the surface is golden. Leave in the tin for 10 minutes. Loosen the ends with a knife and lift out of the tin. Serve warm or cold.
Typical values per serving when made using specific products in recipe
Energy | 1,592kJ/ 381kcals |
|---|---|
Fat | 22.9g |
Saturated Fat | 10g |
Carbohydrates | 38.3g |
Sugars | 23.8g |
Fibre | 2.7g |
Protein | 5.5g |
Salt | 0.5g |
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