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Dessert: Blackberry, Apple and Dulse Crumble



For the filling:

25g Cornish Seaweed Company fresh dulse, or 5g dried dulse, rehydrated in cold water for 20 minutes, chopped

3 eating apples

2 cooking apples

200g blackberries

2 tsp ground cinnamon

2 tbsp demerara sugar

1 tbsp water

For the crumble:

1 tsp ground cinnamon

115g plain flour

75g butter

2 tbsp demerara sugar

4 tbsp rolled oats

Vanilla ice cream or cream, to serve

Image courtesy of David Griffen Photography


To make the filling, snip the dulse into small pieces with scissors and core and chop the apples.

Put the blackberries, apples, cinnamon, sugar, water and dulse into a large pan and simmer over a medium heat for about 15 minutes, until soft. Check frequently that it isn’t drying out, and add a splash more water if necessary.

Remove from the heat, taste the mixture and add more sugar if necessary. Spoon into an ovenproof dish and set aside. Preheat the oven to 190 °C/375 °F/Gas 5.

To make the crumble, mix together the cinnamon and flour in a large bowl, then rub in the butter, until the mixture resembles breadcrumbs.

Stir in the sugar and oats, then spoon the crumble over the filling, patting it down slightly with the back of the spoon.

Place the dish on a baking sheet to catch any drips, and bake in the oven for about 30 minutes, until bubbling and golden.

Serve with a generous dollop of vanilla ice cream or a good slurp of cream and enjoy!

Extracted from The Seaweed Cookbook by Caroline Warwick-Evans and Tim Van Berkeld (Anness Publishing, £15)


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