Step-by-Step Guide to Make Favorite Apple and blackberry crumble

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, apple and blackberry crumble. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Apple and blackberry crumble is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Apple and blackberry crumble is something that I have loved my entire life.

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal). Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Use a spoon to sprinkle the crumble topping evenly over the fruit.

To begin with this recipe, we must first prepare a few ingredients. You can cook apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Apple and blackberry crumble:

1. Prepare For the crumble topping
2. Prepare 120 g plain flour
3. Make ready 60 g caster sugar
4. Prepare 60 g unsalted butter at room temperature, cut into pieces
5. Get For the fruit compote
6. Prepare 300 g Braeburn apple
7. Take 30 g unsalted butter
8. Make ready 30 g demerara sugar
9. Take 115 g blackberries
10. Get 1/4 tsp ground cinnamon

This blackberry crumble is an easy berry crumble recipe with apples. Toss the apples with the blackberries, lemon juice, golden caster sugar and cinnamon. Put in a large ovenproof dish and scatter over the crumble mix, spreading it evenly. Apple and blackberry crumble is one of my wife's favourite crumble recipes.

Instructions to make Apple and blackberry crumble:

1. Heat oven to 170c.
2. Tip 120g plain flour and 60g caster sugar into a large bowl. - Add 60g 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.
3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured..
4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
5. Put 30g unsalted butter and 30g demerara sugar into a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel..
6. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more..
7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5 minutes.
9. Serve warm with home made custard.

Put in a large ovenproof dish and scatter over the crumble mix, spreading it evenly. Apple and blackberry crumble is one of my wife's favourite crumble recipes. It is great when you can get all the main ingredients from your own garden. My last house used to have blackberry brambles (actually I should say was a bit overgrown with them!) and I had a nice selection of apple trees. You can't beat The Hairy Bikers' apple and blackberry crumble recipe with a dollop of hot and creamy custard this easy crumble is a classic.

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