Apple & Blackberry Crumble
A cozy British dessert of tender apple and juicy blackberry compote topped with crisp golden crumble, perfect with vanilla ice cream.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 120 g plain flour
- 60 g caster sugar
- 60 g butter (for crumble)
- 300 g braeburn apples
- 30 g butter (for compote)
- 30 g demerara sugar
- 120 g blackberries
- 0.25 tsp ground cinnamon
- pcs vanilla ice cream
Directions
- Heat oven to 190C/170C fan/gas 5.
- Tip the flour and sugar into a large bowl and add the butter, then rub into the flour with your fingertips until a light breadcrumb texture forms; do not overwork.
- Spread the mixture evenly on a baking sheet and bake for 15 minutes or until lightly coloured to make the crumble topping.
- Peel, core and dice the apples into 2cm pieces.
- Melt the butter and demerara sugar in a saucepan over medium heat and cook for about 3 minutes until a light caramel forms.
- Stir in the apples and cook for 3 minutes, then add the blackberries and cinnamon and cook for another 3 minutes.
- Cover, remove from the heat and leave for 2–3 minutes to finish cooking in the pan's warmth.
- Spoon the warm fruit into an ovenproof dish, top with the baked crumble mixture and reheat in the oven for 5–10 minutes.
- Serve hot with vanilla ice cream.