Original recipe of the week: Apple and Blackberry Crumble

1^st December 2012

Bethany Stone

Bethany Stone

1 December 2012

What better way to finish delicious winter fare than with the classic British crumble? Feed your soul and your tummy all in one with this home-style recipe which is sure to get you in the mood for the festive season.

Any type of fruit works in a crumble. The more traditional recipes use either cherry or apple, but the combination of blackberries and apples adds just the right amount of sweetness to get your taste buds talking. Pair the filling with a deep crumble topping and add a generous helping of custard and you’re sure to put a smile on anyone’s face.

Preparation time: 10-15 minutes

Cook time: 20 minutes

Serves 4

What you will need:

5 large cooking apples (peeled, cored and chopped into large chunks)

2 pots of fresh blackberries

6 tbs demerara sugar

100g oats

100g self-raising flour

1 knob of salted butter

80g unsalted butter (at room temperature and diced)

What you need to do:

1. Preheat your oven to 180°c. Place the apple chunks into a medium-sized saucepan on a high heat and add the butter. Stir until the butter has melted and the apple has started to brown.
2. Add 2 tablespoons of demerara sugar. Turn down the heat a little and keep mixing until the apple has started to soften.
3. Add in the blackberries and mix again to heat through. Add a splash of water – this intensifies the flavour.
4. Put the pie mixture into an oven-proof dish and set aside to cool.
5. In a mixing bowl add the oats, flour, butter and sugar. With clean hands rub the butter into the flour, oats and sugar until the ingredients are combined and the mixture resembles breadcrumbs.
6. Put the crumble topping on top of the filling and sprinkle with a little more sugar for luck.
7. Place in the middle of the oven for 20 minutes or until golden brown and deliciously crispy.
8. Simply serve with piping hot custard (homemade or shop bought – let the choice be yours!)

   Bethany Stone