Apple and blackberry crumble recipe
A warming fruit crumble made with apples and blackberries served with thick clotted cream.
Vary the fruit in this recipe by using seasonal berries and fruits that are available.
Ingredients
- 6 Bramley apples
- 200 g blackberries
- 150 g caster sugar
- 2 g ground cinnamon
- 50 g sultanas
- 6 Bramley apples
- 7.1 oz blackberries
- 5.3 oz caster sugar
- 0.1 oz ground cinnamon
- 1.8 oz sultanas
- 6 Bramley apples
- 7.1 oz blackberries
- 5.3 oz caster sugar
- 0.1 oz ground cinnamon
- 1.8 oz sultanas
- 150 g plain flour
- 125 g unsalted butter
- 50 g oat flakes
- 100 g demerara sugar
- 5.3 oz plain flour
- 4.4 oz unsalted butter
- 1.8 oz oat flakes
- 3.5 oz demerara sugar
- 5.3 oz plain flour
- 4.4 oz unsalted butter
- 1.8 oz oat flakes
- 3.5 oz demerara sugar
- 1 cup clotted cream
- 1 cup clotted cream
- 1 cup clotted cream
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180'C. Peel and dice the bramley apples. Mix with the caster sugar, cinnamon and raisins. Add the blackberries and then place in a roasting dish.
- For the crumble: dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the Demerara sugar and the oats.
- Cover the fruit with a generous layer of the crumble and then bake in the oven for 45 minutes to 1 hour until the crumble is golden brown.
- Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream.
Recipe provided by L'atelier des Chefs.
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Raymond Blanc's strawberry crumble
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