More apple recipes!!! I promise it will stop soon (my stash is slowly running out). When it comes to baked fruit with a topping, I am a fan of an apple crisp; however, I do recognize the love people have for cobbler. I get the idea behind it: stewed fruit topped with a scone-like sweet topping, but I have never actually made it myself. Until now!
I think going gluten free on my first shot of baking something was a tad ambitious. Soon, I’m going to make a gluten-full version and see how the two stack up against each other. For this recipe, the only rising agent is the eggs so the topping has a tendency to collapse. I also made the mistake of using a tall, narrow dish so there was a bit too much topping.
Overall, this is a good dessert, but I think there are a few more tweaks to be made. The end result has a similar texture to bread pudding. I think it would be improved by adding something with a bit more crunch. The almond slices help, but I think they should be sprinkled on half way through the baking or toasted and added at the end so they retain their crunch. Flavour wise, this is a sweet dessert that is kept in balance by the tartness of the cooking apples and the blackberries. Next time, I may give apple rhubarb a go!
For the filling:
- 300g blackberries
- 4 apples
- 3 tbsp sugar
- 1 tbsp corn starch
- 1 tsp cinnamon
For the topping:
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 2 cups ground almonds
- 3 eggs
- handful sliced almonds
- Preheat oven to 350F (180C).
- Peel and roughly dice the apples.
- In a medium bowl, toss the apples in the cinnamon, sugar, and corn flour.
- Transfer the apples to a baking dish (they should take up half the volume).
- Sprinkle the blackberries on top of the apples.
- To make the topping, cream the butter and sugar together.
- Beat in the ground almonds.
- Add the eggs one at a time beating thoroughly between each addition.
- Spoon the topping onto the fruit. Leave the topping in ‘blobs’ with about 1cm between each spoonful as it will spread out during baking.
- Bake for 40 minutes until the top has browned and the fruit is bubbling.
- Serve with a scoop of ice cream or a dousing of custard.