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Apple and Blackberry Streusel
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The fresh, acidic taste of our new season Bramley apples combines well with sweet, juicy blackberries. Here the fruit is topped with streusel (German for sprinkle), which is a mixture similar to a crumble, but lighter and crunchier, with patches of fruit peeping through.
If you have warm hands it will be easier to make the streusel in a food processor as the mixture is fairly buttery.
Vary the fruits according to the season. The apples can be replaced with stoned and sliced plums, and instead of blackberries try raspberries or even frozen fruits of the forest.
Typical values per serving:
5.9% fat per serving
This recipe was first published in September 2002.