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Blackberry and Apple Crumble

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

Ingredients

Serves: 0

For the Filling

  • 3 large bramley apples (sharp)
  • 43 butter
  • 170 blackberries
  • 142 superfine sugar (or splender)
  • 1 pinch of cinnamon

For the Crumble

  • 113 diced unsalted butter
  • 227 all-purpose flour
  • 113 superfine sugar (or splender)
  • brown sugar (to dust after cooking)

Method

Blackberry and Apple Crumble is a community recipe submitted by John Wichers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200°C, 400F; gas mark 6.
  • First, freeze the 4oz of butter for around 3 hours, then dice into cubes about quarter inch in size, when ready to make topping.
  • Peel, core and dice the apples into pieces around three-quarters inch cubes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • 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 November 2012
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