Apple and Blackberry Crumble
Apple and Blackberry Crumble makes the most of autumn produce. Prepare the crumble in advance and pop it in the oven as you sit down for dinner. It will be ready just in time for dessert.
Calories:
Ingredients
For the fruit
- 500 g apples peeled, cored and cut into eighths
- 2 tablespoons water
- 1 tablespoons dark muscovado or dark brown sugar
- Zest of 1 lemon
- Tablespoons Juice of 1/2 lemon approximately 2
- 1 vanilla pod split
- 500 g blackberries fresh or frozen
For the topping
- 50 g rolled oats
- 150 g cold unsalted butter cubed
- 75 g ground almonds
- 50 g wholemeal flour
- 50 g rapadura sugar
- 1/2 teaspoon cinnamon
- Pinch salt
Instructions
To make the filling
- Put the apples, water, sugar, lemon zest and juice, and vanilla pod in a medium saucepan.
- Cover the saucepan, bring the contents to a boil, then reduce the heat and simmer for 10-15 minutes, or until the apples have softened.
- Stir in the blackberries.
- Cook for a further 2 minutes then remove from the heat.
To make the topping
- Place the rolled oats into a medium bowl and set aside.
- Put the remainder of the ingredients into the bowl of your food processor.
- Pulse the mixture to cut the butter into the flour. The mixture should have a mix of small and larger pieces resembling tiny pebbles distributed throughout the flour.
- Add the butter mixture to the rolled oats, and combine.
To make the crumble
- Pre-heat the oven to 200C (180C fan forced).
- Place the apple and blackberry mixture in the bottom of a two litre baking dish.
- Spread the crumble topping over the the apple mixture.
- Cook the crumble for 30 minutes, or until golden brown and juice is bubbling up the side of the crumble.
- Serve with much custard or double cream
Notes
I make the crumble topping in a food processor. You can also rub the butter into the flour by hand should you prefer.
I usually assemble this crumble in a large 2 litre baking dish, however it can also be assembled in smaller ramekins. Adjust the baking time accordingly.
The crumble is best served warm, but is also good cold.
You can make the fruit and topping up to two days in advance. Keep them in the fridge, and assemble the crumble just before baking.