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BLACKBERRY AND APPLE CRUMBLE

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Serves: 0

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This has been cooked by my family for along time, and is a very simple country farmhouse recipe, and is very easily prepared and cooked. One can use any fruit frozen or fresh for the filling. This is not an original recipe, but I can recommend this!

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Ingredients

For the filling

  • 3 large Bramley apples (sharp)
  • 1 ½ oz butter
  • 6 oz blackberries
  • 5 oz superfine sugar (or splender)
  • 1 pinch of cinnamon

For the crumble

  • 4 oz diced unsalted butter
  • 8 oz all-purpose flour
  • 4 oz superfine sugar (or splender)
  • brown sugar (to dust after cooking)

Method

  1. Preheat oven to 200°C, 400F; gas mark 6.
  2. First, freeze the 4oz of butter for around 3 hours, then dice into cubes about quarter inch in size, when ready to make topping.
  3. Peel, core and dice the apples into pieces around three-quarters inch cubes.
  4. Now heat the piece of 1 and a half oz of butter in a saucepan until melted; add about 1oz of water and add the sugar, and the apple chunks and gently saute, add cloves, if using; and adding the sugar and the pinch of cinnamon, and continuing stirring until apples are soft but not too splishy.
  5. Add the blackberries to the apples and stir very gently. Remove from heat after about three minutes. I personally like my fruit "crunchy" so prepare the filling for this dish slightly undercooked, although this is a matter of personal choice! Should you like your fruit filling soft and squashy, then that is your prerogative. Of course, the fruit will further soften-up as one cooks the crumble topping.
  6. To make the topping, thoroughly mix the flour and sugar, then place the cold-diced butter into the mix and with a knife, cut the butter into the mixture and mix gently until very crumbly. Use a cool or cold kitchen to do this task, I have no experience of any mechanical devices to do this, the crumble needs to very fine... keep chopping the butter into the mix.
  7. Spoon the fruit into a shallow round ovenproof dish. Sprinkle crumble mixture over the top of fruit until fruit is all well covered. Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown.
  8. Serve with fresh dairy cream or creamy custard. Lovely, provided one is not counting calories! Should one feel this needs this, dust with a little brown sugar and caramelise it with a chef's torch.

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  • I served this crumble to my family as part of our Thanksgiving feast, and it was the favorite dessert of all! My 90-year-old grandfather pronounced it absolutely perfect and asked that I bake it for him weekly. The balance of sweet and tart flavors is very nice. Thanks very much for posting this wonderful recipe -- it will certainly be added to my roster of "go-to" desserts.

    Posted by eavgrainger on 23rd Nov 2012 at 8.10