Chunky Apple Crumble
This delicious apple and blackberry crumble is a comforting dessert that combines the tartness of Bramley apples with the sweetness of blackberries, all topped with a crunchy crumble made from almonds, flour, and butter. The hint of orange and rosemary adds a fragrant and flavorful twist to this classic dish. Perfect for a cozy evening treat served with a dollop of cream or custard, this dessert is sure to warm your heart and satisfy your sweet tooth.
— Constant Cookbook
Ingredients
- 4 large Bramley cooking apples
- 1 large orange
- 2 sprigs rosemary
- 225g/8oz blackberries
- splash of water
- 30g/1½ oz caster sugar
- 55g/2oz ground almonds
- 140g/5oz plain flour
- 85g/3oz polenta
- 140g/5oz butter
- 110g/4oz light muscovado sugar
- splash of water
- thick cream or custard
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.
- Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.
- Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.
- For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.
- Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
- Sprinkle the crumble mixture over the fruit.
- Place in the oven and bake for 20 minutes.
- Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.
- Serve with pouring cream or custard.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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