FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Blackberry & Apple Crumble

2 faves
Related tags
nut free american
Nutrition per serving    (USDA % daily values)
CAL
1141
FAT
127%
CHOL
49%
SOD
31%
Uploaded by: Badgertails

Comments

Add a comment

Ingredients for 4 servings

For the Filling:

1 ½ lb blackberries

3 medium to large cooking apples

For the Crumble:

12 oz self-raising flour

6 oz butter

6 oz caster sugar

For the Custard:

2 tbsp real custard powder (I use Bird's)

2 tbsp sugar

¾ pint semi-skimmed milk

Preparation

1.

Preheat the oven to 180 °C. Begin by peeling your apples and chopping them into thin segments of about 1" square, depending on how chunky you'd like your filling. Place these in a medium sized saucepan, along with the blackberries and about ½ a cup of water. Simmer this on a low heat for about 10 minutes, turning occasionally with a wooden spoon, until the fruit turns a lovely shade of red.

2.

While this is simmering away, put the flour and the butter into a food processor and blast until it looks like breadcrumbs (usually about 20 seconds). Pour in the sugar and blast again just long enough to allow the sugar to mix in (about 2 seconds). It is important not to over-blend the mixture as it will begin to turn to pastry if you're not careful! (If you don't have a food processor, or just want to be au naturale, you can massage the flour and butter together with your fingers until it turns to a breadcrumb-esque texture, then gently fold in the sugar, ensuring the ingredients are evenly mixed together.)

3.

Once your fruit resembles a palette of reds that make you want to take up painting, move them off the heat and strain into a 9" diameter oven proof dish. This should fill the dish to just below half way. Sprinkle some sugar over the fruit to stop it tasting too sharp. The amount is up to you, but I recommend using a level teaspoons worth. Next, pour your crumble mixture over the top and loosely spread out with your fingers.

4.

Now place on the middle shelf of a preheated oven, at 180 °C for 30 minutes, or until the top of the crumble is just beginning to brown. Turn off the heat and leave to sit (I prefer to let it sit in the oven while preparing the custard, as it just browns off the edges a little bit more) until you are ready to eat it.

5.

For the Custard: Heat the milk in a small pan on the hob, until it is almost at the boil. Mix your custard powder and sugar in a bowl, and add a little bit of the milk to make a paste. Bring the milk to the boil, then pour over the paste and stir constantly until it turns. It should have a nice thick consistency, but still be runny enough to pour from a jug.

6.

Serve the crumble with a good helping of custard and warm your toes by the fire - you've earned it!

View instructions at
Badgertails

You might also like

Caramel Apple Ginger Crumble
The Naptime Chef
Irish Apple Crumble Cake
Donal Skehan
Cranberry And Apple Crumble
La Tartine Gourmande
Pear, Apple And Chocolate Crumble With Pecans A...
La Tartine Gourmande
Apple Crumble Recipe
Jamie Oliver
Individual Apple Crumble Tarts
Feed Me Phoebe
Apple And Cinnamon Crumble Muffins
Donal Skehan
Apple Crumble Muffins
Handle the Heat
Cinnamon Crumble Apple Pie
Epicurious
Cranberry-Apple Crumble Pie
Epicurious