Luxury apple and blackberry crumble - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the crumble topping
- 100 g Plain white flour
- 100 g Plain wholemeal flour
- 100 g Porridge oats rolled
- 200 g Unrefined dark muscovado sugar
- 200 g Butter (unsalted)
- 2 tsp Mixed spice
- 350 g Shortcrust pastry sweet, homemade or bought
For the filling
- 400 g Apple(s) cox's, peeled and cut into chunks
- 100 g Blackberries fresh or frozen
- 100 g Unrefined light muscovado sugar
- 2 tsp Cinnamon ground
- 2 Vanilla pods
- Calvados splash of, optional
For the custard
- 1 tsp Vanilla bean paste
- 300 ml Double cream
- 4 Egg yolk(s) (free range)
- 1 tsp Cornflour
- 30 g Unrefined golden caster sugar
- 1 tbsp Calvados optional
For the toffe apple decoration
- 200 g White caster sugar
- 6 Apple(s) mini
Find similar in:
-
1
Preheat the oven to 180°C (160°C fan, gas mark 4).
-
2
Roll out the pastry between two sheets of cling film and cut out disks with a metal ring. Place onto a greased baking sheet and bake for 10-12 minutes or until golden.
For this step you'll need:
- 350g Shortcrust pastry sweet, homemade or bought
-
3
For the crumble, mix together in a bowl the two flours, dark muscovado sugar, mixed spice, rolled oats and make a well. Add the softened butter and rub into the dry ingredients with your finger tips. Place this mixture onto a baking tray and bake 10-12 minutes until golden.
For this step you'll need:
- 100g Plain white flour
- 100g Plain wholemeal flour
- 200g Unrefined dark muscovado sugar
- 2tsp Mixed spice
- 100g Porridge oats rolled
- 200g Butter (unsalted)
-
4
For the filling, add the apples and blackberries, light muscovado sugar, cinnamon and the seeds of the vanilla pods to a frying pan and fry until the fruit has softened. Add a splash of calvados and flambe. Drain the fruits and keep the fruit juice syrups.
For this step you'll need:
- 6 Apple(s) mini
- 100g Blackberries fresh or frozen
- 100g Unrefined light muscovado sugar
- 2tsp Cinnamon ground
- 2 Vanilla pods
- 1 tbsp Calvados optional
-
5
On a plate, place a metal ring in the centre and lift a pasrty disk into the ring. Next, spoon in some fruit mix and then top with the crumble.
-
6
For the custard, heat the cream and vanilla paste in a saucepan. In a bowl, whisk the egg yolks, sugar and cornflour until well combined. Slowly add in the hot cream and keep whisking. Return the mixture back into the saucepan and keep stirring until the mixture thickens. Add a dash of calvados and serve hot over the crumble.
For this step you'll need:
- 300ml Double cream
- 1tsp Vanilla bean paste
- 4 Egg yolk(s) (free range)
- 30g Unrefined golden caster sugar
- 1tsp Cornflour
- 1 tbsp Calvados optional
-
7
As a final touch garnish with a toffee apple. Heat the sugar until it turns into a caramel. Dip the mini apples into the hot caramel and place onto a lined baking tray to cool. Once cool place on top of the crumble.
For this step you'll need:
- 200g White caster sugar
- 6 Apple(s) mini