Recipe: Apple and Blackberry Surprise

by Annabel Karmel


How do you deliver pleasure without guilt? When it comes to dessert, I am not one to make cakes from wholemeal flour sweetened with dried fruit or puddings with quinoa and agave syrup. I have yet to find one that tastes good enough to warrant the time it takes to make, but if there any readers who have found a recipe that manages to blend worthiness with pleasure then I would be delighted to try it.

I prefer to base my desserts around fruit - you can make delicious fresh fruit ice lollies or create jellies from pure fruit juice or elderflower cordial. Crumbles are always popular and you can whiz up the topping in a food processor. I like the combination of slightly tart fruit like rhubarb and strawberries with a crumble topping made from flour, butter, demerara sugar, ground almonds and a pinch of salt.

One of my favourite desserts is also the easiest to prepare. Put a selection of fruits like peaches, strawberries, oranges, blueberries, pear and kiwi in a shallow ovenproof dish. Crush amaretto biscuits, and sprinkle a generous layer over the fruit. Cover with a layer of light crème fraiche. Sprinkle over some brown sugar and place the dish under the grill until all the sugar has melted and the fruit is warm.

My apple and blackberry dessert combines the goodness of oats with blackberries - one of the most nutritious fruits. The combination of toasted oats, caramelised apple, fresh blackberries and the mix of yoghurt, cream and honey are irresistible.

Annabel Karmel is has written 16 books on feeding babies, children and families, including Favourite Family Recipes, published by Ebury. Visit Next week: Judi Rose


50g butter
75g rolled oats
50g caster sugar
150 ml whipping cream
115g Greek Yoghurt
2 tbsp honey
2 tbsp light muscovado sugar
200g blackberries
2 Granny Smith apples, peeled, cored and sliced

Melt half the butter in a small pan, add the oats and cook for one minute, stir in half the sugar. 
Stir for 4-5 minutes until the oats are lightly caramelised. Tip on to a baking tray, spread out and leave to cool.
Lightly whip the cream, then fold in the yoghurt, honey, muscovado sugar and oats. 
Stir in the blackberries, crushing them slightly but reserve about eight to decorate.
Melt the remaining butter in a large pan and sauté the apples for 3-4 minutes. 
When the apples begin to soften, add the remaining caster sugar and cook until caramelised. Set aside. 
Layer up the cream and oats with the apples in four glasses.


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