Apple and blackberry frangipane crumble
- October 2015
- Serves 12
- Hands-on time 50 min, oven time 1 hour 5 min, plus resting
A classic british pudding with a hidden frangipane twist. Serve this autumnal recipe with a scoop of ice cream for an instant crowd pleaser.
- 38.8g (14.9g saturated)
- 60g (37g sugars)
Bake the frangipane and the fruit, then leave to cool. Spoon the fruit onto the frangipane and top with the crumble. Keep chilled for up to 4 hours, then bake at 180°C/ 160°C fan/ gas 4 for 30 minutes. Or freeze the unbaked, assembled crumble for up to 3 months, wrapped in cling film.
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