Tag Archives: almond crumble topping

Blackberry and apple crumble (gf) and hideouts for dogs


by Hugo, 
Canine Correspondent


I’m really not a complaining sort of dog, but there are a few things that have been bothering me recently. The Bossy One invited lots of friends to stay this Summer, which is fine because it means that I can have fun knocking them over and sitting on their laps. But it also means that she has less time to devote to me. And that is not fun, in fact it’s hurtful because I feel neglected. Admittedly she still takes me for walks, but frankly her mind is elsewhere when she’s jabbering away or picking blackberries. Usually she spends her time worrying about where I am while I’m off chasing deer and rabbits. Sometimes I hide to watch her look for me; it’s quite amusing to watch her unspool. Anyway, to get away from it all, I made myself a little camp under the hydrangea bushes in front of the house. Only the hens know where I am; at least they still remember I exist.



300g apples, peeled, cored and sliced

2 tablespoons maple syrup

80ml orange juice

150g blackberries, rinced

80g chickpea flour

40g ground almonds

2 tablespoons almond flakes

pinch of ground sea salt

40g butter, cut into cubes

40g organic virgin coconut oil, at room temperature and cut into small cubes

30g cane sugar

Preheat the oven to 170°C. Gently simmer the sliced apples and maple syrup for a couple of minutes in about 80ml of orange juice (or apple juice or water). Add the blackberries and transfer to an ovenproof baking dish. To make the crumble, put the butter, coconut oil, chickpea flour, ground almonds and salt into a bowl and rub in with your fingertips. Add the almond flakes, mixing well. Sprinkle the mixture over the fruit, adding the cane sugar to the top of the mixture. Bake for about 35 minutes and serve hot with vanilla ice cream.

Raspberry and apple tart with almond topping and crabby electronics


I’ve had a very busy week accomplishing lots of useful things: I grilled two computers (one was struck by lightning, which wasn’t really my fault; the other was struck by impatience, which was.) My credit card was chewed up because I think I’m capable of talking and typing my PIN number simultaneously. A non-identified metal object fell off the bottom of the car and I burned out the motor of the Kitchenaid (which is quite a feat as they’re meant to be indestructible.) I am typing this very cautiously on my ipad, fully expecting it to spontaneously combust at any minute. If I don’t post for a while you’ll know why 😉

I did however manage to make these tarts without exploding the oven, so that was really quite encouraging. 🙂

Ingredients for pastry (serves 6-8):

150g buckwheat flour

70g spelt flour

50g butter

50g virgin coconut oil

Roughly 6 tablespoons of cold water

Ingredients for filling:

2 apples, peeled and sliced

60g raspberries

1 teaspoon cinnamon

Ingredients for topping:

60g powdered almonds

30g virgin coconut oil

15g cane sugar

10g almond flakes

To make the pastry, begin by cutting the butter and coconut oil into small cubes. Add to the flour in a mixing bowl and add a pinch of sea salt. Blend by hand until the mixture becomes crumbly. Add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C. Roll out the pastry on a clean, lightly floured surface and fill the tart tins. Precook the pastry for 12 minutes.

Poach the apples and raspberries in a little water, adding the cinnamon to the fruit. Prepare the topping by rubbing the coconut oil into the powdered almonds, before adding the sugar. Assemble the tarts once the pastry is pre-cooked by filling each pastry case with the poached fruit and then covering with crumble topping and almond flakes. Put back in the oven for 15-20 minutes, or until the topping is beginning to brown.