Ingredients: |
Ingredients: INGREDIENTS:
750g (about 2 large) Bramley apples
400g (about 3) crisp eating apples,
such as cox
250g blackberries
2-3 tsp corn flour
100-150g caster sugar, depending
on the sweetness of the fruit
FOR THE CRUMBLE TOPPING:
240g plain flour
150g butter, at room temperature,
cut into small pieces
120g demerara sugar
EQUIPMENT:
2 litre shallow baking dish
|
Directions: |
Directions:METHOD:
1. Heat the oven to 190°C/170°C fan/gas 5. For the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs, as for pastry. Continue rubbing in
until the mixture begins to stick together to form small pea-size clumps. Stir in the
demerara sugar.
2. Peel, quarter and core the Bramley apples, then thinly slice them into a large
mixing bowl. Peel, quarter and core the eating apples, then cut them into slightly
thicker wedges. Add to the Bramley's with the blackberries and mix together.
3. Mix the corn flour with the caster sugar, add to the bowl of fruit and toss together
well. Set aside for a few minutes until the fruit juices begin to seep out and make
the sugar damp, then toss everything together once more until the corn flour
mixture clings to the outside of the fruit.
4. Spoon the fruity mixture into the baking dish, then pack it down into an even layer
with your hands or the back of a spoon.
5. Spoon the crumble mixture in an even layer over the top of the fruit. Bake for 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
6. Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot
with custard, crème fraiche, cream, ice cream or yogurt. |
Personal
Notes: |
Personal
Notes: Nothing is more British than crumble and with its fruity, biscuit-y aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed.
|
This recipe for Blackberry and Apple Crumble (United Kingdom) is from