Tangy blackberries in a crunchy crumble with smooth ice cream.
400g Blackberries (Or 200g Blackberries and 200g prepared sliced Bramley Apples)
65g The Pantry Granulated Sugar
30g The Pantry Ground Almonds
170g The Pantry Plain Flour
80g Greenvale Unsalted Butter
75g The Pantry Light Brown Soft Sugar
Preheat the oven to 180°C/350°F/Gas Mark 4.
Place the blackberries or blackberries and apple in a baking dish.
Sprinkle over the granulated sugar.
Put the flour, sugar and almonds in a mixing bowl.
Chop the butter into small pieces.
Add the butter to the flour mix, and with your fingers rub in the butter until it resembles fine breadcrumbs.
Sprinkle over the blackberries and gently press down.
Bake in the oven for about 35 minutes or until golden brown.
Great served with Specially Selected Clotted Cream or Gianni's Soft Scoop Vanilla Ice Cream.