As promised, after a complete testing, I give this cobbler/crumble about a 6 rating. (It might grow on me as I eat more of it, but for now it is just so so!!) Not bad, but hardly worth all the effort.

I could have converted all the ingredients to standard measurement, but I think I’ll let you suffer through it the same way I did! 🤭

BLACKBERRY APPLE CRUMBLE

Filling

750 g apples
60 grams Butter
3 tablespoon Plain Flour
50 g Sugar
120 ml Water
150 g Blackberries

Crumble
180 g Plain Flour
135 g Butter
95 g Rolled Oats
45 g Ground Almond
75 g Sugar
1 teaspoon Vanilla Extract

Instructions

Peel and chop apples into even slices or chunks. Preheat the oven to 375°F.

Melt 60 grams Butter in a large pan over low heat, add 3 tbsp Plain Flour and stir in to make a roux.

Add 50 g Sugar, and stir through. Then add 120 ml Water to make a smoother paste. Turn off the heat.

Add the sliced apples into this sweet paste and stir through to coat.
Place coated apples in bottom of a baking dish approx 9 x 9 inches (23 x 23 cm). Place the 150 g Blackberries on top.

Rub 180 g Plain Flour and 135 g Butter together until they form a breadcrumb texture

Add 95 g Rolled Oats, 45 g Ground Almond, 75 g Sugar and 1 tsp Vanilla Extract and rub them in with the flour and butter.
Crumble mixture mixed together by hand
Sprinkle the oat crumble mix on top. Press down slightly with your hands.

Bake 45 – 50 minutes until the crumble topping is golden.

Remove from the oven. For best results, allow to cool for about 30 minutes before slicing and serving.