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

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