An apple and blackberry crumble is a true British classic. It is easy to make and is sure to be a hit with all the family. Made with seasonal fruit and a perfectly crunchy topping, this homemade crumble is a comforting delight. Serve with fresh custard or a generous helping of vanilla ice cream.
Allow any leftovers to cool and keep in the fridge to eat the next day.
Ready in: 35 minutes
For the crumble topping
120g plain flour
60g caster sugar
60g unsalted butter (at room temperature)
For the fruit
300g Braeburn apples
30g unsalted butter
30g demerara sugar
¼ tsp ground cinnamon
1. Preheat the oven to 190C and start by making the crumble topping. Cut the butter into cubes and tip into a large mixing bowl. Pour in the flour then rub together using your fingertips until they resemble breadcrumbs. Pour the sugar on top and mix through with your hand.
2. Sprinkle the mixture evenly over a lined baking tray and bake in the oven for 15 minutes, or until lightly golden.
3. In the meantime, peel and cut the apples into small chunks.
4. Place the butter and demerara sugar into a saucepan and melt over a medium heat, stirring occasionally. Once melted, cook for a further few minutes until a caramel has formed.
5. Stir the apples into a caramel and cook for a few minutes. Next, add the blackberries and cinnamon and cook for a further 5 minutes.
6. Place the lid on the saucepan but remove from the heat. Allow to sit for 3 minutes to continue to cook from the warmth of the pan.
7. Spoon the fruit into an ovenproof dish and sprinkle the crumble mix over the top. Place in the oven for 5 – 10 minutes to reheat.
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