Preparation:
Peel, core and slice cooking apples and place in a
pan with blackberries, sugar, lemon juice and rind and
45 ml water. Simmer gently for 10 mins until the fruit
is just softened. Add arrowroot mixture and stir until
thickened. Cool.
To make the base and topping, blend together butter
and sugar in a processor unti soft and fluffy. Add
beaten egg, baking powder, ground almonds, flour and
ground cinnamon and process until just crumbly. Turn
mixture into a bowl.
Grease and line a 23 cm springform pan. Turn out 2/3
of the crumble mixture onto a floured surface and
knead gently together to combine. Use to cover base of
prepared pan, simply pushing any cracks together.
Spread cooled blackberry and apple mixture over base.
Sprinkle reserved crumble mixture evenly over fruit
topping and decorate with whole almonds. Bake at 350 F
for 50 mins until pale golden.
Serve warm or cold. |
