So, I’ve made this crumble twice in the last week trying to make the most of those last berries of the Autumn! I did however, both time forget to take a picture before we ate it.
This recipe serves up to 6 people.
For fruit filling
1 large bramley cooking apple (approx. 270g)
75g sugar (I use a mixture of light muscovado & golden caster sugar)
150g plain flour
100g unsalted butter
50g golden caster sugar
Preheat your oven to 200°C (180°C for fan assisted ovens)
For the crumble, place your caster sugar and flour in a mixing bowl and stir together. Slice your butter into about 8 pieces. Then gradually add your butter to the flour/sugar mix, rubbing together with your hands until it looks like breadcrumbs – place bowl to one side
Grease a pyrex dish with a little butter
Peel, core and chop/slice the apple into mouth size pieces
Rinse your blackberries
Put your apple and blackberries into the dish and sprinkle the mixture of muscovado and golden caster sugar over the fruit – mix a little bit so you have the fruit covered with the sugar and an even mix of apple and blackberries in your dish!
Shower your crumble mixture evenly over the fruit until your fruit is totally covered by the crumble mixture.
Place in oven for 30-40 mins until it is golden and fruit is bubbling.
Leave to cool for a few minutes before serving. You can serve with cream or ice cream.