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Apple and Blackberry Crumble
found in Desserts - Winter Warmers

Serves:    4  

icon Vegetarian    icon Nut Free    icon Dairy Free

FIBRE
 
3g
10% RDA
CALORIES
 
395
20% RDA
CARBS.
 
56g
22% RDA
PROTEIN
 
4g
8% RDA
FAT
Medium
19g
27% RDA
SAT. FAT
High
12g
50% RDA
SALT
Low
0.02g
1% RDA
SUGAR
High
33g
37% RDA

Prep: 10 minutes
Cook: 25 minutes

Difficulty:     
Moderate

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit.

Ingredients  scales
Directions

1
Heat oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
2
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
3
To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream if you wish.



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