It’s been almost a whole year since I last posted a recipe because I’ve been so busy with my MSc. But now that my dissertation is almost done, I will be cooking and blogging a lot more regularly. To kick things off and celebrate the end of summer/beginning of autumn is the classic dessert of apple crumble. Mum and I found a massive amount of blackberries when we went for a bike ride at the weekend so I decided to make an apple and blackberry crumble. However, slightly too many blackberries were used, with the result that the crumble was extremely pink! It still tasted delicious though, especially cold.
- Flour (240g)
- Caster sugar (150g – 120g for the crumble + 30g for the fruit)
- Butter (250g – 120g for the crumble + 30g for the fruit)
- Apples (approx. 500g)
- Blackberries (approx. 200g)
- Custard, cream, ice-cream or yogurt to serve
1. Flour + Sugar + Butter
- Combine all three ingredients and rub together with fingertips to create a breadcrumb texture.
- Do not overwork otherwise the crumble will become heavy.
- Put in a dish and precook for 15 minutes at 170C (fan).
2. Apples + Blackberries + Butter + Sugar
- Peel, core and slice the apples
- Melt the butter and sugar to create a caramel
- Add the apples to the caramel and cook for 3 minutes
- Add the blackberries and cook for a further 5 minutes
4. Put together
- Lay the fruit into the bottom of the dish
- Top with the crumble mix
- Cook for 10-15 minutes
- Serve with vanilla ice-cream or creme fraiche