Apple and blackberry classic fruit crumble
Fruit crumble is a cosy Sunday-afternoon favourite. Easy to make and even easier to eat.
Serves: 6-8
Preparation time: 15-20 minutes
Cooking time: 40-46 minutes
You will need
An approximately 27cm x 23cm baking dish and butter for greasing
For the filling:
1kg Bramley apples
75g golden caster sugar
450g blackberries (fresh or frozen, or substitute with blueberries or raspberries)
For the crumble topping:
50g skinned hazelnuts
65g porridge oats
150g plain flour
110g butter, cubed
90g light, soft brown sugar
1. Peel and core the apples. Cut into quarters, then each piece into four or five wedges, depending on the size. Put the apples and sugar in a heavy-based pan and add two tablespoons of water. Cover and cook over a medium to low heat for six minutes. Put the pan base into a bowl or sink of cold water to cool completely. When the apples have cooled, gently fold in the berries.
2. Process the hazelnuts in a small grinder until finely ground and add to the flour. Do the same with the porridge oats, but give just a quick pulse to chop a little (not to a powder) and add to the flour. If the oats are quite fine there is no need to pulse them. Add the butter and rub into the mixture to make the texture of rough crumbs.
[See also: Step-by-step melt-in-your mouth brownies]
3. Preheat the oven 200°C/400°F/gas mark 6. Grease the dish with butter. Add the apple and blackberry mixture. Scatter the crumble mixture over the fruit to cover evenly, but not too thickly. Bake for about 35 to 40 minutes, until golden and bubbling around the edges.
4. Serve the crumble warm with ice cream, clotted cream, custard or lightly whipped double cream. You can use almonds or pecans (for a darker crumble) to replace the hazelnuts. Barley or buckwheat flakes make a delicious alternative to oats. A mixture of half and half Cox’s and Bramley apples works well, too, but add a little less sugar when cooking them.
Tip: This recipe works equally well cooked in individual dishes, rather than one large baking dish. Makes approximately six 12cm-diameter dishes. Cook for 15-25 minutes.
Photographs, Laura Edwards. Creative Director, Mary Norden. Recipe and Food Styling, Linda Tubby.
