Blackberry and Apple Crumble
- 3-4 large cooking apples, peeded, cored and cut into big chunks
- 1 tbsp water
- 2-3 tbsp sugar
- 225g blackberries – can be frozen
- For the crumble:
- 170g (6oz) plain white flour
- 75g (3oz) butter
- 75g (3oz) Demerara sugar
- Preheat the oven to 180c.
- Put the apple chunks, water and sugar into a saucepan over a lowish heat and cook until the apples are soft and in a pulp, about 10 min.
- While it is cooking stir it every minute or so to prevent it sticking to the bottom of the saucepan. Taste and add more sugar if it needs it.
- Transfer the apple pulp into individual bowls or one big pie dish and allow to cool slightly. If using blackberries, put them on top of the apple now.
- Make the crumble.
- Rub the butter into the flour, just until the mixture resembles very coarse breadcrumbs, (rub it in too much and the crumble will not be crunchy), add the sugar.
- Sprinkle this crumble mixture over the slightly cooled apple and bake for 15 min for small crumbles or 30-45 min for large crumbles or until the crumble is cooked and golden.
- Serve warm with whipped cream or vanilla ice cream.
- NOTE Basically the apple pulp is the same as apple sauce, as you would serve with roast pork. So this is a great way of using up leftover apple sauce.
- NOTE If you are leaving out the blackberries, you could add 1\2 tsp ground cinnamon, or a few cloves to the apple. Crumble can be made with practically any fruit.
- NOTE I sometimes use different sugars in the crumble, sometimes dark brown, sometimes caster, etc. I also sometimes put some oats into the crumble, or nuts: chopped pecans, walnuts, nibbed almonds, etc., etc
- NOTE If you want to use less sugar, you can cook eating apples instead of the cooking variety. The eating apples when cooked have a slightly less fluffy texture, but it will still be good; just cut out most of the sugar when cooking the apples.
- NOTE For a summer time Rhubarb and Strawberry Crumble , just cook the rhubarb as you would for the Rhubarb Fool With Strawberries, but don’t reduce it till it’s too thick, let it be a bit more juicy; add the sliced strawberries , (but not the cream ) and cover with the crumble , and bake.