Recipe
Hearty Apple and Blackberry Crumble with Seaweed
Soft apples and tart blackberries sit beneath a golden oat crumble, finished with powdered seaweed and crunchy sunflower and pumpkin seeds for a distinctive savoury-sweet British dessert.
Ingredients
Method
30 mins prep40 mins cook70 mins total
Heat the oven to 180°C/350°F/Gas 4 and lightly butter a baking dish.
Put the sliced apples, 25g butter and caster sugar in a saucepan. Cook over medium heat for about 10 minutes, stirring often, until the apples are tender and the sugar has dissolved. Fold in the blackberries, then transfer the fruit to the baking dish.
Mix the wholemeal flour, oats, powdered seaweed and dark brown sugar in a bowl. Rub in the chilled butter with your fingertips until the mixture resembles coarse breadcrumbs.
Lightly crush the sunflower and pumpkin seeds, keeping some texture, and stir them through the crumble mixture.
Scatter the topping over the fruit and bake for 35–40 minutes until golden and bubbling. Rest for 10 minutes before serving.
Notes
Let the crumble stand for 10 minutes after baking so the fruit thickens slightly before serving.
About this recipe
This apple and blackberry crumble brings soft, tangy fruit beneath a crisp wholemeal oat topping. A small amount of powdered seaweed adds a savoury edge, while sunflower and pumpkin seeds bring extra texture and nuttiness. The combination is hearty, colourful and pleasantly different from a standard fruit crumble.
Cook the apples first so they soften without turning the blackberries to mush, then finish the dish in the oven until the topping is golden and the fruit is bubbling. Leave it to settle before serving warm with custard, cream or ice cream.
