Apple and Blackberry Crumble
A community recipe by burnt fingersNot tested or verified by Nigella.com
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First, freeze the butter for around 3 hours, then dice into cubes about ¼-inch in size. Peel, core and dice the apples into pieces around ½-inch cubes, and place into the fridge. Now add the 2 oz of water to a saucepan, add butter and the heat until melted; then add the apple chunks and gently saute, add cloves, if using sugar and the pinch of cinnamon, continuing stirring until apples are soft but not too splishy, add the blackberries to the apples and stir very gently. Remove from heat after about three minutes. I personally like my fruit crunchy and tend to prepare 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 perogative. Of course, the fruit will further soften-up as one cooks the crumble topping. To make the topping, thoroughly mix the flour and sugar, then place the chilled-diced butter into the mix and allow to come up to room temperature, then using a knife, cut the butter into the mixture until very crumbly. Use a normal-temperature kitchen to do this task, the crumble needs to very fine, similar to breadcrumbs.. Spoon the fruit into a shallow round or oval oven-proof dish. Sprinkle crumble mixture over the top of fruit until fruit is covered. Dust over with a very little amount of brown sugar. Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown. Dust off the top with confectioners' sugar. Serve with fresh dairy cream or creamy custard.
Introduction
This dish has been cooked for generations by 'every-day country folk'. Should the summer have not been too dry, one can collect hedgerow fruit for this dish; but do not forget to wash the fruit first in salty water, to get rid of the extra 'protein' and rinse after these have been washed out!
Ingredients
Serves: This makes enough for a 10 inc
For the Filling
- 3 large bramley apples (sharp tasting)
- 1½ ounces butter
- 12 ounces blackberries
- 5 ounces superfine sugar
- 1 pinch of cinnamon (or cloves)
- 2 fluid ounces water
For the Crumble
- 4 ounces diced unsalted butter
- 8 ounces all-purpose flour
- 4 ounces superfine sugar
- 1 sprinkling of brown sugar
- 1 confectioners' sugar (to dust)
Method
Apple and Blackberry Crumble is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by dbetancourt on 9th December 2011
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Posted by MaddieLovesLlamas on 10th September 2011
Show more commentsI'm trying this recipe for the first time, still in the oven waiting to taste it. Just one thing this recipe doesn't state the temperature of the oven... I'm using 350 degrees.
This is a wonderful recipe, I enjoyed cooking this. It tasted delicious. Jolly good.