Apple and Blackberry Crumble
found in Desserts - Winter Warmers
Vegetarian | Nut Free | Dairy Free |
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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
- 61⁄2oz flour (plain)
- 31⁄4oz caster sugar
- 5oz softened unsalted butter, cut into pieces
- 16oz Braeburn apples
- 13⁄4oz demerara sugar
- 61⁄2oz blackberries
- 1⁄2 tsp cinnamon
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.