Serves 6 – 8 people
- 750 grammes bramley apples
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 2500 grammes blueberries
- 200 grammes butter
- 200 grammes caster sugar
- 200 grammes ground almonds
- 3 eggs
- 55 grammes flaked almonds
Preheat the oven to 180’c/gas 4.
Peel, core and cut the bramleyss into chunks. Place in a pan with the water and granulated sugar and cook gently until collapsed (the apples, not you!).
Cream the butter, and caster sugar with a spoon until light and fluffy. Add the ground almonds, then the eggs one at a time, mixing well before adding the next one. Place the cooked apples in a grease, overn-proof baking dish and scatter the blueberries over the top of the apples.
Sppon the almond butter mixture on top, sprinkle with flaked almonds and bake for 40 minutes, until the top is golden.
Serve with vanilla ice cream, and dust with icing sugar.
Raspberries or blackberries can be used as an alternative to blueberries.