Apple and blackberry crumble recipe

Apple and blackberry crumble is real Comfort Food in our house! Read on to find out how simple it is to make.

Known  as a "crisp" in the USA, you may add oats into the topping to make it crunchier. Because I have to avoid gluten, I use ground almonds instead of flour. A dessert recipe that is this versatile is definitely one you will want to learn to cook.

The taste is heaps better if you picked the blackberries yourself!

Ingredients

  • 5 cooking apples
  • 1 cup / 5oz / 140g  blackberries
  • 3/4 cup / 5oz / 120g plain (all purpose) flour
  • 1/4 cup / 2oz / 60g unsalted butter
  • 1/4 cup / 2oz / 60g sugar + 1 tablespoon
  • 1 teaspoon ground cinnamon


Method

Turn your oven on at 180oC / 350oF / gas mark 4, to preheat while you prepare your apple and blackberry crumble.

I prefer to start with the crumble topping mixture. This is because once you peel and slice the apples they will discolour. 


Crumble topping

Cool fingers prevent the fat from melting while you work with it.

  1. Sift the flour in a large bowl remove any lumps and aerate it. Cut the butter into small pieces and add.
  2. Using cool fingertips rub the ingredients together until they combine and resemble breadcrumbs. 
  3. Stir in the sugar and spice, with a metal spoon.
  4. Put the topping to one side while you get the fruit ready.

Prepare the fruit

To prevent sliced apples from turning brown, you can brush them with lemon juice.

  1. Place the blackberries in a colander and run under cold water. If you picked them yourself, check for pieces of debris and remove.  
  2. Peel and cut the apples into quarters. Remove the pips and slice.
  3. Put the fruit into a saucepan and add the spoonful of sugar and 1/4 pint of water. Place on a medium heat and simmer for 10 minutes to soften the apples. 

To cook your apple and blackberry crumble

  1. Layer the fruit into the bottom of a pie dish or bowl. 
  2. Sprinkle over the crumble mixture.
  3. Bake in the oven for 40-45 minutes until the top is golden brown.
  4. Serve hot or cold, with custard, cream or ice cream.

Fruit Variations

Raspberry crumble

Why not try substituting the apples and blackberries for 4 cups / 1lb / 500g raspberries sweetened with a tablespoon of sugar?

Rhubarb crumble

Use 4 cups / 1lb / 500g diced rhubarb, simmered in 1/2 cup / 4oz / 100g sugar (or to taste). Substituting nutmeg or ginger instead of the cinnamon works well here.  

Crumble topping additions

Jumbo oats and ground or flaked almonds add an interesting crunch to the crumble.

Changing the granulated sugar to demerara adds a toffee-like flavour.

Another idea is to crumble up ginger biscuits and add them to the topping. This goes especially well with rhubarb!




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