Apple & blackberry crumble slice

Name: Apple & blackberry crumble slice
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 175 g self-raising flour; 1 tsp ground cinnamon; 175 g butter; 175 g golden caster sugar; 100 g ground almonds; 1 Waitrose British Blacktail Medium Free Range Egg; 150 g blackberries; 1 tsp lemon juice; 2 tsp cornflour; 2 tbsp flaked almonds

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.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

175g self-raising flour
1 tsp ground cinnamon
175g butter
175g golden caster sugar
100g ground almonds
1 Waitrose British Blacktail Medium Free Range Egg
150g blackberries
1 tsp lemon juice
2 tsp cornflour
2 tbsp flaked almonds

Method

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.