European
European - British - Desserts
Classic Apple and Blackberry Crumble
Chef's Menu Description
Quintessential British autumn pudding: tart Bramley cooking apples and wild blackberries sweetened with demerara sugar, baked beneath a buttery, crunchy crumble topping of flour, rolled oats, and butter.
Ingredients
- • 600g Bramley cooking apples, peeled, cored, and sliced
- • 200g fresh wild blackberries
- • 3 tbsp caster sugar and 1/2 tsp ground cinnamon
- • Crumble topping: 175g plain flour, 50g rolled oats, 100g cold butter (cubed), 75g demerara sugar
- • Warm homemade vanilla custard for serving
Preparation Steps
1
Phase 1
Toss sliced Bramley apples and blackberries with caster sugar and cinnamon in a 24cm baking dish.
2
Phase 2
In a bowl, rub cubed cold butter into plain flour with your fingertips until coarse crumbs form. Stir in rolled oats and demerara sugar.
3
Phase 3
Scatter crumble mixture evenly over fruit without pressing down, keeping it light and crumbly.
4
Phase 4
Bake at 190°C for 35-40 minutes until fruit juices bubble around the edges and crumble is deeply golden and crunchy. Serve hot with custard.