This is a recipe I have had in one of my recipe note books (of which I have many) I adjust it according to what fruit I use,and I just follow the basic crumble method.
This of course can be adjusted up or down depending how many you need to feed. I think crumble is a dessert that can take a lot of changes according to taste, and can be prepped or made ahead. I sometimes make up the crumble mix pop it into a freezer bag, freeze it and use it straight from the freezer to top fruit of choice. If you do this add an extra 5-10 mins to cooking time! What’s not to love!!
Rhubarb crumble and custard has always been my favourite comfort food dessert, but this apple & blackberry one has fast caught up with an all time fav!!!
Of course it’s easy to make a large batch and make two different crumbles to feed a crowd and that ensures everyone is happy!!
I don’t cook my apple first and I leave them quite chunky, nothing worse than soggy Apple that resembles apple sauce!! I also use a lot of fruit. All of this is just a guide it can all be changed to suit you. Just add or take away as you please, nothing can really go wrong.
Another tip would be not to pack the crumble mix down on top of the fruit just pile it up and leave it, this will ensure a crunchy top.
- 8 bramley apples
- 2 pkts blackberries
- 250g plain flour
- 2 tsp baking powder
- 200g cold diced butter
- 100g demerara sugar & 1 tbsp to sprinkle
- 1tbsp light brown soft sugar
- 1tsp ground cinnamon
- 1/4 tsp ground cloves
- 2-3 tbsp ground almonds
- flaked almonds to sprinkle on top
pre heat oven 190/ gas 5 I use fan at 170
Put the flour & baking powder into a large bowl, fork together, then add the cold butter cubes. Rub lightly between finger tips. I always leave a few bigger bits this makes it even more scrummy!! And a welcome relief that you will be pleased with at this point!
Add the 100g demerara sugar and mix it with a fork to gently combine. Then add the ground almonds.
At this stage you can pop it into a freezer bag if you want to.
Peel and core the apples, slice and cut into chunks, add the blackberries, cinnamon, cloves and the light brown soft sugar.Toss this altogether.
Put the crumble mix on top ( remember not to pack it down) Sprinkle a little sugar and the flaked almonds.
Now you can either cover in cling film and leave in the fridge for up to a day ahead, if you do,add 5-10 mins to cooking time.
Cook for approx 35-45 mins
If using an Aga I put it in the top oven for 20 mins, then the simmering oven for another 20 mins. Or longer it’s quite happy being left!!!!
Again if you try this recipe let me know.