Apple and blackberry crumble - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the filling
- 500 g Blackberries
- 6 Bramley apple(s) small.
- 25 g Unrefined light muscovado sugar
- 1 tsp Cinnamon
- 2 tbsp Water
For the crumble topping
- 120 g Plain white flour
- 1 tsp Baking powder
- 40 g Butter (unsalted)
- 75 g Unrefined light muscovado sugar
- 50 g Almonds (ground)
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1
Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the blackberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the blackberries then pour the mixture into a pie dish.
For this step you'll need:
- 500g Blackberries
- 6 Bramley apple(s) small.
- 25g Unrefined light muscovado sugar
- 1tsp Cinnamon
- 2 tbsp Water
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2
To make the crumble, sieve the flour and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.
For this step you'll need:
- 120g Plain white flour
- 1tsp Baking powder
- 40g Butter (unsalted)
- 50g Almonds (ground)
- 75g Unrefined light muscovado sugar
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3
Bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard.
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