Apple and Blackberry Crumble

1 kg Cooking apples
500g Blackberries
150g Sugar for the crumble and 50g for the fruit I use Muscovado.
250g Plain Flour
175g Butter

Method

Preheat the oven to 200°C, Gas 6 or 400 F.

You may want to cook the fruit for a while on its own just until it softens a little, as this makes for a more evenly spread of fruit. This is higlhy advisable if you are going to adapt this recipe and use it with plums or rhubarb.

Rub the butter into the flour using your fingertips. You may use a low fat margarine for this if you are worried about the extra fat, but it is not as tasty, and what’s wrong with spoiling yourself now and again? When the mixture resembles coarse breadcrumbs stir in the sugar.

Peel the apples and remove the cores then cut into large chunks and put into a large baking dish.
Add another 50g sugar and the lightly washed blackberries and toss gently (the Blackberries).
Cover the fruit with the crumble mixture.Bake for 20 minutes then reduce heat to 180°C , Gas 5 350 F and bake for 30 minutes longer until the crumble is golden and the juices are bubbling through.
Serve warm with cream.

This will serve about 5 people, or one big fat hungry one.

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