Upside-Down Blackberry And Apple Crumble

By Chef: Annie Bell
Featured on Homemade
Juicy berries, just a little apple and a deliciously short and buttery biscuit base. This recipe by Annie Bell for Sainsbury's magazine is best eaten on the day it's made
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Nutrition per serving    (USDA % daily values)
CAL
75
FAT
0%
CHOL
0%
SOD
0%

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Ingredients for 6 servings

125.0 g plain flour

60.0 g ground almonds

60.0 g golden caster sugar, plus 50g for the fruit

125.0 g chilled unsalted or lightly salted butter, diced, plus a knob for the fruit

1.0 eating apple, peeled, cored and finely sliced

450.0 g blackberries

icing sugar, for dusting

2.0 tbsp bramble or redcurrant jelly

clotted cream

20.0 cm springform tin, at least 7cm deep, generously buttered

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