Apple & blackberry crumble

Method 1

Ingredients

For the crumble topping

120g plain flour

60g caster sugar

60g unsalted butter

at room temperature, cut into pieces

For the fruit compote

300g Braeburn apple

30g unsalted butter

30g demerara sugar

115g blackberries

¼ tsp ground cinnamon

vanilla

ice cream, to serve

step 1

Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.

step 2

Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

step 3

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

step 4

Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

step 5

Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

step 6

Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

step 7

Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

step 8

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Method 2

🍏 Apple & Blackberry Crumble

Ingredients:

For the filling:

3 large cooking apples (e.g. Bramley), peeled, cored, and sliced

200g (7 oz) blackberries (fresh or frozen)

50g (1/4 cup) granulated sugar

1 tbsp lemon juice

1/2 tsp ground cinnamon (optional)

For the crumble topping:

150g (1 1/4 cups) plain (all-purpose) flour

100g (7 tbsp) cold butter, cubed

75g (1/3 cup) light brown sugar or granulated sugar

Optional: 30g (1/4 cup) oats or chopped nuts for extra texture

🥣 Instructions:

Preheat oven to 180°C (350°F).

Make the fruit base:

Place sliced apples in a saucepan with lemon juice and a splash of water.

Cook gently for 5–7 minutes until slightly softened.

Stir in blackberries, sugar, and cinnamon (if using).

Transfer to a baking dish (around 20cm square or similar).

Make the crumble topping:

In a bowl, rub the butter into the flour with your fingertips until it looks like breadcrumbs.

Stir in the sugar (and oats or nuts if using).

Assemble & bake:

Sprinkle the crumble topping evenly over the fruit.

Bake for 35–40 minutes until the top is golden brown and the fruit is bubbling.

Serve:

Best served warm with custard, cream, or vanilla ice cream.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog