Blackberry and apple crumble
A comforting blackberry and apple crumble that celebrates British flavors.
Equipment
- shallow baking dish
Ingredients
Fruits
- 750 g bramley apples about 2 large
- 400 g crisp eating apples, such as cox about 3
- 250 g blackberries
- 2-3 teaspoon cornflour
- 100-150 g caster sugar depending on the sweetness of the fruit
Crumble Topping
- 240 g plain flour
- 150 g butter at room temperature, cut into small pieces
- 120 g demerara sugar
Instructions
Preparation
- Heat the oven to 190°C/170°C fan/gas 5.
- For the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
- Continue rubbing in until the mixture begins to stick together to form small pea-size clumps. Stir in the demerara sugar.
- Peel, quarter and core the bramley apples, then thinly slice them into a mixing bowl.
- Peel, quarter and core the eating apples, then cut them into slightly thicker wedges. Add to the bramleys with the blackberries and mix together.
- Mix the cornflour with the caster sugar, add to the bowl of fruit and toss together well. Set aside for a few minutes.
- Spoon the fruity mixture into the baking dish and pack it down into an even layer.
- Spoon the crumble mixture in an even layer over the top of the fruit.
- Bake for 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
- Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot with custard, crème fraîche, cream, ice cream or yogurt.
Notes
A big pinch of ground cinnamon in the crumble topping will add a subtle warmth of spice. Consider using a combination of cooking and eating apples for balance in sweetness and tartness.
Nutrition
Serving: 1sliceCalories: 441kcalCarbohydrates: 66.7gProtein: 4.1gFat: 16.4gSaturated Fat: 10gFiber: 0.5gSugar: 42.7g
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