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Apple & blackberry crumble in an oval dish

Apple & blackberry crumble

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Rating: 5 out of 5.277 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal395
fat19g
saturates12g
carbs56g
sugars33g
fibre3g
protein4g
low insalt0.02g
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Ingredients

For the crumble topping

For the fruit compote

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.

  • 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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Goes well with

Recipe from Good Food magazine, October 2010

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Rating: 5 out of 5.277 ratings

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