Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, apple and blackberry crumble. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Apple and blackberry crumble is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Apple and blackberry crumble is something which I’ve loved my entire life.
Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Apple and blackberry crumble:
- Take For the crumble topping
- Make ready 120 g plain flour
- Take 60 g caster sugar
- Make ready 60 g unsalted butter at room temperature, cut into pieces
- Make ready For the fruit compote
- Take 300 g Braeburn apple
- Take 30 g unsalted butter
- Prepare 30 g demerara sugar
- Prepare 115 g blackberries
- Take 1/4 tsp ground cinnamon
Put in a large ovenproof dish and scatter over the crumble mix, spreading it evenly. 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.
Steps to make Apple and blackberry crumble:
- Heat oven to 170c.
- 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.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured..
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- 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..
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more..
- Cover, remove from the heat, then leave for 2-3 mins 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 5 minutes.
- Serve warm with home made custard.
Lightly spoon flour into dry measuring cups; level with a knife. If you have any leftover, store in a bowl covered in clingfilm in the fridge. You can reheat (removing the clingfilm) or serve cold the next day. This Apple and Blackberry Crumble can be served with a wide variety of accompaniments including fat free yoghurt, aerosol cream or even some reduced fat ice cream. Just remember to account for the extra calories and Points of whatever you do choose to serve it with!
So that is going to wrap this up with this exceptional food apple and blackberry crumble recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
