Serves 3 - 4 people
Prep: 5 mins
Cook: 30 mins
3 cups blackberries (use frozen if not in season and take out the freezer an hour before you want to cook) and 4 small apples or other in season fruit, such as 4 small pears peeled and chopped roughly
2 tablespoons honey
Zest of 1 lemon (or orange if you prefer the taste)
1/2 cup plain flour
1/2 cup spelt flour (you can use only plain flour if you life, it's just spelt gives it a slightly nuttier texture)
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
2 tablespoons quick cooking oats
1/2 cup of The Food Doctor Raw Power mix
80g unsalted butter, diced into small pieces
1 Tablespoon The Food Doctor Raw Power mix
Preheat the oven to 180 degrees fan. Place your fruit, honey, lemon zest and 1 tablespoon of plain flour in a bowl and toss well to combine.
Place the brown sugar, baking powder, oats and remaining flour in a bowl and stir together well.
Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This should take about 3-4 minutes. Stir through your Raw Power mix.
Divide your blackberries into town overproof dishes, and top with your crumble mix. Make sure to leave a few bits of fruit exposed, so it bubbles up and caramelises into a sticky syrup as it cooks. Bake for 20-25 minutes, until golden brown and bubbling.
Tip: Watch it a little carefully in the last ten minutes or so of cooking, and if the seeds start to brown a little too much simply cover loosely with tin foil rubbed with a tiny amount of butter or oil, to prevent it sticking.
Serve warm with a big dollop of Greek yoghurt and an extra sprinking of Raw Power seeds.