Apple & Blackberry Crumble
This delightful crumble recipe combines the sweetness of Braeburn apples and blackberries with a buttery crumble topping. A warm and comforting dessert that pairs perfectly with a scoop of vanilla ice cream.
— Constant Cookbook
Ingredients
- 120g plain flour
- 60g caster sugar
- 60g unsalted butter at room temperature, cut into pieces
- 300g Braeburn apples
- 30g unsalted butter
- 30g demerara sugar
- 115g blackberries
- ¼ tsp ground cinnamon
- vanilla ice cream, to serve
Instructions
- Heat oven to 190C/170C fan/gas 5. 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.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
- Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.02 milligram of sodium
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