Blackberry and Apple Crumble

SONY DSC

I’ve made this a couple of times now, once following the recipe to the letter and once throwing caution (and instruction) to the wind. It might come as quite the surprise to learn that I cocked it right up the second time, note to self I do not know better than Raymond Blanc. About puddings or French. Shocker.

If you too went a bit nuts with the blackberries-in-poop-bags gathering and you’ve got any still stuck in the back of the freezer this is the only way you should be using them.

Crumble
120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into chunks

Filling

300g cooking apples
30g unsalted butter
30g demerara sugar
115g blackberries
1/2 tsp ground cinnamon (cinnamon sticks are here only for the purposes of a very much staged but oh so pretty photo. And no judging, they’re around 6 years old and were not bought for this exclusive purpose).

SONY DSC

Heat the oven to 190C/gas mark 5.

Place the sugar and flour in a large bowl. Add the butter and use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Spread the breadcrumb mixture over a baking tray and bake for around 15 minutes or until lightly browned.

SONY DSC

For the filling, melt the butter and sugar together over a medium heat for three minutes to form a light caramel. Add the peeled, chopped apples and cook for another three minutes.

SONY DSC

Add the blackberries and cinnamon and cook for (yep) a further three minutes before taking it off the heat and leaving to cook in the covered pan for another couple of minutes.

SONY DSC

Pop the fruit into an ovenproof dish, cover with the crumble mixture and bake for 10 minutes or so to warm through.

Smother in custard and plonk your face in the bowl.

It’s still pretty chilly so shall we call it a winter warmer? Let’s!

Bon appetit.

Fresh Pesto
Slow Cooked Steak and Ale Pie
Follow:
Share: