Apple & Blackberry Crumble

Name: Apple & Blackberry Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: British
Ingredients: 120g Plain Flour; 60g Caster Sugar; 60g Butter; 300g Braeburn Apples; 30g Demerara Sugar; 120g Blackberries; ¼ teaspoon Cinnamon; to serve Ice Cream

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Serves 5 368 kcal per serving Prep 20 min Cook 40 min

Ingredients

120g Plain Flour
60g Caster Sugar
60g Butter
300g Braeburn Apples
30g Demerara Sugar
120g Blackberries
¼ teaspoon Cinnamon
to serve Ice Cream

Instructions

Preheat the oven to 190°C (170°C fan). Place the flour and caster sugar in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles light breadcrumbs. Take care not to overwork it.
Spread the crumble mixture evenly over a baking tray and bake for about 15 minutes, until lightly golden and crisp. Remove from the oven and set aside.
Meanwhile, prepare the fruit filling. Peel, core, and cut the apples into roughly 2 cm cubes. In a medium saucepan, melt the butter and demerara sugar together over medium heat. Cook for about 3 minutes, stirring, until the mixture becomes lightly caramelised.
Add the apples and cook for a further 3 minutes, stirring gently. Add the blackberries and cinnamon and cook for another 3 minutes. Remove from the heat, cover, and leave for 2–3 minutes to finish cooking in the residual heat.
Spoon the warm fruit mixture into an ovenproof dish or individual serving dishes. Top generously with the crumble mixture and return to the oven for 5–10 minutes to heat through.
Serve warm with vanilla ice cream.

Tips

Rub the butter into the flour until it looks like coarse breadcrumbs, but leave a few larger lumps for texture.
Pre-cook the apples for 5 minutes if they are very firm to ensure they are soft when the topping is browned.
Use a mix of Bramley (cooking) apples for fluffiness and Granny Smith for texture.

Variations

Nutty Topping: Add chopped hazelnuts or pecans to the crumble mix for extra crunch.
Oat Crumble: Replace 1/3 of the flour with rolled oats for a more rustic, chewy topping.

Storage

Keep in the fridge for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes to keep the topping crisp.

Serving Suggestions

Serve warm with a large scoop of vanilla bean ice cream or thick pouring custard.
Enjoy cold the next morning with a dollop of Greek yogurt for a decadent breakfast.