APPLE, BERRY AND PISTACHIO CRUMBLE
SERVES 4 This freezes really well. Once the topping is on, cover it with reusable wrap and freeze for up to three months. Allow it to defrost before baking.
– 600g apples (about 5 medium-sized), any variety you like
– 2 tsp ground cinnamon
– 1 tsp ground cardamom (about 2 pods’ worth, ground: if you don’t have a pestle and mortar, use the edge of a jar to bash the seeds) – 3-4 tbsp maple syrup, depending on how tart your fruit is
– 60g cold diced butter – 200g rolled oats, quinoa flakes or buckwheat flakes, or a mix
– ¼ tsp sea salt
– 50g pistachios
– 20g sunflower seeds – 300g mixed berries, such as blackberries and raspberries, fresh or frozen – natural yogurt or ice cream, to serve Preheat the oven to 200C/180C fan/ gas mark 6.
Core the apples then chop them, unpeeled, roughly into 2cm chunks. Toss in an ovenproof dish with half the cinnamon, the cardamom, 1 tbsp maple syrup and 1 tbsp butter and place in the oven for about 10 minutes.
Meanwhile, mix the oats in a bowl with the rest of the cinnamon and maple syrup, and the salt. Rub in the remaining butter with your fingertips until well combined.
Very roughly chop the pistachios then mix them and the seeds into the crumble topping.
Remove the apples from the oven and turn it up to 220C/220C fan/ gas mark 7. Stir the apples and then add the berries and, if you are using fresh berries, a few tablespoons of water. Gently mix.
Cover with the crumble mixture and bake for 15-20 minutes until the top is golden.
Serve with natural yogurt or ice cream.