This seasonal apple and blackberry crumble is a comforting family pud for any time of the week. Top tip Pre-cooking the topping will make it extra-crispy while retaining the fruit’s lovely texture.
Ingredients
For the crumble topping
120g plain flour or Gluten free alternative
60g caster sugar
60g unsalted butter at room temperature, cut into pieces or a dairy-free alternative
For the fruit compote
300g Braeburn apples
30g butter of your choice
30g demerara sugar
115g blackberries
¼ tsp ground cinnamon
Your choice of ice cream to serve
Method
1 – Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
2 – Add your 60g unsalted butter, then rub it into the flour using your fingertips to make a light breadcrumb texture. Refrain from overworking it, or the crumble will become heavy.
3 – Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
4 – Meanwhile, peel, core and cut 300g Braeburn apples into 2cm dice for the compote.
5 – Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel.
6 – Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
7 – Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
8 – To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, and then reheat in the oven for 5-10 mins. Serve with vanilla ice cream or another flavour of your choice.
Prep time: 10 mins, Cook time: 25 mins – Serves 4
Enjoy!