Apple & Blackberry Crumble
A classic British comfort dessert with tender spiced apple and blackberry compote topped with a golden, buttery crumble. Best served warm straight from the oven with a scoop of vanilla ice cream.
Ingredients
-
Butterβ 60 g 4ΒΌ pcs
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Plain Flourβ 120 g π§ 200 ml π₯ 0.845 cup
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Ice Creamβ 100 g β pcs
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Caster Sugarβ 60 g π§ 70.6 ml π₯ 4ΒΎ tbsp
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Butterβ 30 g 2β pcs
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Braeburn Applesβ 300 g π 1β pcs
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Demerara Sugarβ 30 g π§ 34.1 ml π₯ 2β tbsp
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Blackberriesβ 120 g π« 24 pcs
-
Cinnamonβ 0.62 g ΒΌ pcs
Total nutrition
1871 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 190Β°C/170Β°C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl. Add 60g butter, then rub it into the flour using your fingertips until the mixture resembles light breadcrumbs. Do not overwork it or the crumble will turn heavy. Spread the mixture evenly over a baking sheet and bake for 15 minutes, or until lightly golden.
- Meanwhile, peel, core and cut 300g Braeburn apples into 2 cm dice. Put 30g butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 minutes until the mixture turns to a light caramel. Stir in the apples and cook for a further 3 minutes. Add 120g blackberries and ΒΌ teaspoon cinnamon, and cook for 3 minutes more. Cover the pan, remove it from the heat, and leave for 2β3 minutes to finish cooking in the residual warmth.
- Spoon the warm fruit compote into an ovenproof gratin dish, spread the crumble topping evenly over the fruit, then return to the oven for 5β10 minutes to reheat through. Serve immediately with vanilla ice cream.
Source:
TheMealDB
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