Apple and Blackberry Crumble

Nailed – Jan 2012

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Brought to the table in individual Le Creuset pots this was a triumph. Adding something rather exceptional to a tried and tested family favourite Richard was bold with his flavour combinations. Delicately spiced,light and yet proper manly. It rocked.

For the filling:
  • 3 eating apples, peeled, quartered and cored
  • 2 Bramley cooking apples, peeled, quartered and cored
  • 2tsp cinnamon
  • 100g demerara sugar
  • 300g blackberries

For the crumble topping:

  • 175g plain flour
  • 1tsp cinnamon
  • 140g soft brown sugar
  • 35g porridge oats
  • 180g cold unsalted butter
  1. Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
  2. To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
  3. Preheat the oven to 170°C, gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with homemade custard.

This recipe is taken from Mums Know Best: The Hairy Bikers’ Family Cookbook

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