Ingredients

The following ingredients have 4 Servings
  • 4 large cooking apples (Bramley apples preferably)
  • 2 tbsp lemon juice
  • 2 tbsp flour (, plain / all purpose)
  • 1 ½ tsp ground cinnamon
  • 4 tbsp Demerara sugar
  • 300 g (2 cups) blackberries (wild or cultivated)
  • 2 tbsp (30g) cold butter (or vegan alternative, cubed)
  • 260 g (2 cups) self raising flour (or plain with pinch baking powder)
  • 125 g (1 ¼ cups) golden caster sugar (or white granulated)
  • 1 tsp ground cinnamon
  • 113 g (½ cup) cold butter ( or vegan alternative, cubed)
  • 10 Biscoff biscuits (or use 3 tbsp Demerara sugar)

Instruction

  • Preheat the oven to 180C/350F. Peel, core and slice the apples and place in a large pie plate (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.
  • Add the blackberries and use a spoon to combine them gently. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.
  • Prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin.
  • Combine the flour, sugar and cinnamon in a bowl then rub in the flour until you have a crumbly texture that holds together in small lumps.
  • Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.
  • Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up.
  • Spoon into bowls and serve warm with ice cream, custard or cream.