Apple & blackberry crumble
- Raymond Blanc
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.7 out of 5.387 ratingsRate
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Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit
Freezable
Egg-free
Vegetarian
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Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
For the crumble topping
-
120g plain flour
-
60g caster sugar
-
60g unsalted butter
at room temperature, cut into pieces
For the fruit compote
-
300g Braeburn apple
-
30g unsalted butter
-
30g demerara sugar
-
115g blackberries
-
¼ tsp ground cinnamon
-
vanilla
ice cream, to serve
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Nutrition: per serving
-
kcal409
-
fat19g
-
saturates12g
-
carbs53g
-
sugars30g
-
fibre3.98g
-
protein4g
-
salt0.02g
low
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Method
-
step 1
Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
-
step 2
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.
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step 3
Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
-
step 4
Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
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step 5
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.
-
step 6
Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
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step 7
Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
-
step 8
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.
Recipe from Good Food magazine, October 2010
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A star rating of 4.7 out of 5.387 ratings
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