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Apple and Blackberry CRUMBLE

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Rate this recipe 1.2/5 (27 Votes)

Ingredients

  • For the crumble topping
  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter at room temperature
  • cut into pieces
  • For the fruit compote
  • 300g Braeburn apples
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • ¼ tsp ground cinnamon
  • vanilla ice cream
  • to serve

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the 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. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured

Step 2

Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan

Step 3

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.

pre-cook the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

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