Irish Apple and Blackberry Crumble Tart

Shopping list

• 200 g plain flour — plus extra for dusting

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• 100 g dairy-free spread — cold, cubed

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• 2 tbsp caster sugar — plus 50 g for filling

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• 3 tbsp cold water

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• 400 g Bramley apples — peeled and diced

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• 150 g blackberries — fresh or frozen

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• 1 tsp ground cinnamon

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• 60 g rolled oats

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• 40 g demerara sugar

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Step by step

1. 1

   In a bowl, rub together 200 g plain flour, 60 g cold dairy-free spread and 2 tablespoons caster sugar until the mixture resembles breadcrumbs.

2. 2

   Add the cold water a tablespoon at a time and bring the dough together into a ball. Wrap in cling film and chill for 20 minutes.

3. 3

   Preheat the oven to 190°C (170°C fan).

4. 4

   Roll out the pastry on a lightly floured surface and line a 23 cm loose-bottomed tart tin. Prick the base with a fork and chill for 10 minutes.

5. 5

   In a bowl, toss the diced apples, blackberries, 50 g caster sugar and cinnamon until well coated, then spoon into the pastry case.

6. 6

   For the crumble, rub together the remaining 40 g dairy-free spread, the oats and demerara sugar until clumpy.

7. 7

   Scatter the crumble topping evenly over the fruit.

8. 8

   Bake for 30– 35 minutes until the pastry is golden, the fruit is bubbling and the crumble is crisp and browned.

9. 9

   Cool for 10 minutes in the tin before releasing and serving warm or at room temperature.