Apple and Blackberry Crumble Recipe
Apple and blackberry crumble is one of my favourites, and it’s an easy recipe to get the kids involved with too - especially the blackberry picking (and eating!) bit. With just a couple of weeks left of the blackberry season (which finishes at the end of September – folklore says that any remaining after then will have been peed on by the devil…) there’s still time to use your Fruutbox apples and hedgerow harvest to make this classic autumn dessert.
For The Crumble Topping:
- 120g plain flour
- 60g caster sugar
- 60g unsalted butter (or margarine if dairy free)
For The Fruit Compote:
- 300g Braeburn apples
- 30g unsalted butter
- 30g demerara sugar
- 115g blackberries
- ¼ tsp ground cinnamon
- vanilla ice cream, to serve
- Heat oven to 190C/170C fan/gas 5. Tip flour and caster sugar into a large bowl.
- Add 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.
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- Put butter and demerara 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 blackberries and ground 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.
- To serve, spoon the warm fruit into an ovenproof dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
If you picked a bumper haul of blackberries and need to add extra Braeburn apples to your Fruutbox order, then just click here.