Apple & blackberry crumble
- Preparation and cooking time
- Serves 4
Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit
For the crumble topping
For the fruit compote
- 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.
- 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.
- 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.
- 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.
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