Apple and blackberry crumble
This crumble uses blackberries that you can pick from the hedgerows at the end of the summer, but you can use another type of berry instead.
SERVES
4
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
30
MINUTES
Ingredients
420g cooking apples (such as Bramley apples)
100g fresh blackberries
1 dsp maple syrup
ÂĽ tsp ground cinnamon
juice of ½ orange
For the crumble topping:
55g cold butter
85g plain flour
40g brown sugar
50g porridge oats
Method
Preheat your oven to 200°C (180°C fan).
First, make the crumble topping. Cut the butter into small cubes.
Mix the flour and sugar together in a large bowl, then add the cubes of butter. Start to rub the butter, flour and sugar between your palms. The aim is to combine them all so the mixture looks like breadcrumbs. It will take a minute or two. You shouldn’t see any big chunks of butter when you’re done.
Stir in the porridge oats and set the bowl aside.
Peel the apples, cut them in half and cut the cores out of the centres. Cut the apples into large dice.
Use a baking dish that can go into a hot oven and that the crumble ingredients will fit into. Put half of the apples and half of the blackberries in the dish. Pour over the maple syrup and sprinkle with half of the cinnamon.
Add the rest of the apples and blackberries. Pour over the orange juice.
Sprinkle the crumble over the top so that the apples and blackberries are all covered. Press it down lightly, then sprinkle on the rest of the cinnamon.
Bake in the preheated oven for about 30 minutes. Push a butter knife into the centre to make sure all the apple chunks are soft.
Let the crumble cool for about 15 minutes before serving. This is nice with custard, cream or ice cream.
