Thursday 30 October 2014

Apple & Blackberry Crumble

 Apple & Blackberry Crumble
A deliciously crunchy, oaty and buttery crumble sits on top of a juicy apple & blackberry base. 
Serves 4

Prep time: 15 minutes
Cooking time:  35 minutes

The crumble:
120g plain flour
60g caster sugar
60g unsalted butter, cubed at room temperature
35g porridge oats

Fruit compote:
300g braeburn apples
30g unsalted butter
30g Demerara sugar
115g blackberries
¼ tsp ground cinnamon

To serve:
Vanilla ice-cream

Preparation method

1.  Preheat the oven to 190°C/170°C Fan/Gas mark 5.

2.  In a large bowl mix through the flour and sugar, now add the butter and rub together until you have a breadcrumb texture.  Mix through the porridge oats and sprinkle evenly over a baking sheet.  Place in the oven for 15 minutes until lightly coloured.

3.  For the compote, peel, core and cut the apples into 2cm cubes.  In a pan melt together the butter and sugar over a medium heat, cook for 3 minutes until you have a light caramel.  Stir in the apples and cook for 3 minutes, now add the cinnamon and blackberries and cook for a further 3 minutes.

4.  Cover the pan and remove from the heat, set aside for 2-3 minutes.

5.  Spoon the fruit compote into an ovenproof gratin dish and sprinkle with the crumble.  Place in the oven for 5-10 minutes until golden and serve with vanilla ice-cream.

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