Apple & blackberry crumble
Serves 4
Easy
Prep:
Cook:
Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit
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Showing items 1 to 3 of 6
For the crumble topping
- 120g plain flour
- 60g caster sugar
- 60g unsalted butterat room temperature, cut into pieces
For the fruit compote
- 300g Braeburn apple
- 30g unsalted butter
- 30g demerara sugar
- 115g blackberries
- ¼ tsp ground cinnamon
- vanillaice cream, to serve
Nutrition: per serving
- kcal409
- fat19g
- saturates12g
- carbs53g
- sugars30g
- fibre3.98g
- protein4g
- salt0.02glow
Method
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.
