Apple & Blackberry Crumble

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IMG_20150712_210250[1] 15/07/2015

I recently visited my family in Nottingham. Nottingham is home of the Bramley apple so it seemed a great idea to finish off a big Sunday lunch with a local produce, great English pud’ for everyone to dig into!

Tart, sharp softened fruit is topped with crunchy, buttery, sweet crumble mix. Hot out of the oven with a scoop of melting ice cream… Yum!

You could use whatever fruit you have and like for a crumble filling; peaches, rhubarb, strawberries, raspberries, plums etc. Just cut and cook them down like you do the apples.

The crumble recipe provided is for a classic and basic topping too but again, experiment to your heart’s content. Oats are great, spices and mixed nuts add variation too.

Fruit Filling

Ingredients:

  • 2-3 large Bramley apples
  • 500g Blackberries
  • 2 Tbsp demerara sugar
  • 1/2 tsp mixed spice

Method:

  1. Peel and core the apples then slice and add to a pan with a splash of water. Place over a medium heat and gently cook the apple until it begins to soften and break down.
  2. Add the blackberries and continue cooking until they release their wonderful juices and turn the mixture a wonderful deep purple colour.
  3. Add the sugar and taste for sweetness. Apples and berries can vary in tartness so adjust accordingly. Add the mixed spice and remove from the heat.
  4. Spoon the mix into an ovenproof dish.

Basic Crumble Topping

Ingredients:

  • 8oz plain flour (or whole wheat)
  • 5oz soft brown sugar
  • A pinch of salt
  • 1/2 tsp mixed spice (optional)
  • 3oz butter at room temperature
  • 1 level teaspoon baking powder

Method:

  1. Pre-heat the oven to 180C
  2. Place the flour in a large mixing bowl, sprinkle in the baking powder, salt and mixed spice then add the butter and rub it into the flour lightly using your fingertips. Then when it looks all crumbly, add the sugar and combine well.
  3. Now sprinkle the crumble mix all over your fruit in the pie dish. Place the crumble on a medium-high shelf in the oven and bake it for 30-40 minutes or until the top is golden brown.

Variations:

  1. Instead of flour use 4oz whole wheat flour and 4oz porridge oats
  2. For a nutty topping, try 6oz whole wheat flour, 3oz chopped nuts and cut the sugar to 3oz.

IMG_20150712_210414[1] IMG_20150712_210214[1]

Serve with ice cream, custard or double cream. So good.

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