Apple and blackberry crumble
Apple and blackberry crumble

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, apple and blackberry crumble. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Apple and blackberry crumble is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Apple and blackberry crumble is something that I’ve loved my entire life.

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal). Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine.

To get started with this particular recipe, we have to prepare a few ingredients. You can have apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Apple and blackberry crumble:
  1. Take For the crumble topping
  2. Get 120 g plain flour
  3. Take 60 g caster sugar
  4. Make ready 60 g unsalted butter at room temperature, cut into pieces
  5. Get For the fruit compote
  6. Get 300 g Braeburn apple
  7. Take 30 g unsalted butter
  8. Get 30 g demerara sugar
  9. Make ready 115 g blackberries
  10. Make ready 1/4 tsp ground cinnamon

Please checkout the channels new recipe Book in the website. You can't beat The Hairy Bikers' apple and blackberry crumble recipe with a dollop of hot and creamy custard this easy crumble is a classic. Made with fresh blackberries and sweet apple chunks, this delicious crumble recipe is sure to become a family favourite. Lightly spoon flour into dry measuring cups; level with a knife.

Instructions to make Apple and blackberry crumble:
  1. Heat oven to 170c.
  2. Tip 120g plain flour and 60g caster sugar into a large bowl. - 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.
  3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured..
  4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
  5. Put 30g unsalted butter and 30g demerara sugar into a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel..
  6. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more..
  7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5 minutes.
  9. Serve warm with home made custard.

This apple and blackberry crumble is a little bit healthier than the average crumble. It's made with less sugar than usual and has the addition of oats, nuts and seeds. This is more of a rustic dessert, an easy option for a lazy Sunday. That's how it happens in my house at least! This Apple and Blackberry Crumble can be served with a wide variety of accompaniments including fat free yoghurt, aerosol cream or even some reduced fat ice cream.

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