680 g cooking apples
450 g blackberries
75 g caster sugar
1 juice and rind of 1 lemon
10 ml arrowroot mixed with
15 ml cold water
75 g unsalted butter
75 g caster sugar
1 egg, lightly beaten
5 ml baking powder
75 g ground almonds
225 g plain flour
2 1/2 ml ground cinnamon
12 whole almonds to decorate
A Recipe for
Blackberry & Apple Crumble Cake
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Blackberry & Apple Crumble Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
This is a recipe for Blackberry & Apple Crumble Cake from the recipe cookbook of Recipes-to-go (Dessert)
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Food Tip |
Herb Tip |
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. Source: Woman Sept 20/93
From the collection of Karen Deck
Serves: 12
Blackberry & Apple Crumble Cake Recipe brought to you by Recipes To-Go