How to Prepare Yummy Apple and blackberry crumble

Apple and blackberry crumble. Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal). Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine.

Apple and blackberry crumble It is great when you can get all the main ingredients from your own garden. My last house used to have blackberry brambles (actually I should say was a bit overgrown with them!) and I had a nice selection of apple trees. Apple & Blackberry Crumble / Crisp, simple easy step by step instructions from start to finish. You can cook Apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Apple and blackberry crumble

  1. You need of For the crumble topping.
  2. You need 120 g of plain flour.
  3. You need 60 g of caster sugar.
  4. It's 60 g of unsalted butter at room temperature, cut into pieces.
  5. It's of For the fruit compote.
  6. It's 300 g of Braeburn apple.
  7. It's 30 g of unsalted butter.
  8. Prepare 30 g of demerara sugar.
  9. You need 115 g of blackberries.
  10. Prepare 1/4 tsp of ground cinnamon.

Please checkout the channels new recipe Book in the website. Lightly spoon flour into dry measuring cups; level with a knife. This blackberry crumble is an easy berry crumble recipe with apples. Toss the apples with the blackberries, lemon juice, golden caster sugar and cinnamon.

Apple and blackberry crumble step by step

  1. Heat oven to 170c..
  2. 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..
  3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured...
  4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice..
  5. Put 30g unsalted butter and 30g demerara sugar into a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel...
  6. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more...
  7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan..
  8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5 minutes..
  9. Serve warm with home made custard..

Put in a large ovenproof dish and scatter over the crumble mix, spreading it evenly. If you have any leftover, store in a bowl covered in clingfilm in the fridge. You can reheat (removing the clingfilm) or serve cold the next day. This apple and blackberry crumble is a little bit healthier than the average crumble. It's made with less sugar than usual and has the addition of oats, nuts and seeds.

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