Stranger Foods

Photograph of Apple & blackberry crumble.

BritishApple & blackberry crumble

Serves 4 | Prep 10 mins | Cook 25 mins

Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

For the crumble topping

120 g plain flour
60 g caster sugar
60 g unsalted butter, at room temperature, cut into pieces

For the fruit compote

300 g Braeburn apples
30 g unsalted butter
30 g demerara sugar
115 g blackberries
¼ tsp ground cinnamon
vanilla ice cream, to serve

Instructions

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°F

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Heat oven to 170°C/gas 5. Tip 120 g plain flour and 60 g caster sugar into a large bowl.
Add 60 g unsalted 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 or until lightly coloured.
Meanwhile, for the compote, peel, core and cut 300 g Braeburn apples into 2 cm dice.
Put 30 g unsalted butter and 30 g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for until the mixture turns to a light caramel.
Stir in the apples and cook for . Add 115 g blackberries and ¼ tsp ground cinnamon, and cook for more.
Cover, remove from the heat, then leave for to continue cooking in the warmth of the pan.
To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for . Serve with vanilla ice cream.

Nutrition

Per Serving	% Daily Value
Calories 395 kcal	19.8%
Total Fat 19 g	24.4%
Saturated Fat 12 g	60.0%
Carbohydrates 56 g	20.4%
Dietary Fibre 3 g	10.7%
Sugars 33 g	66.0%
Protein 4 g	8.0%
Sodium 0.02 g	0.9%

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