September 26, 2013 by dgarnett2013
Apple & blackberry crumble: DG
Feeds 6 – 8
- 750g apples & blackberries (or just apples) or plums, or enough fruit to fill the dish you will be using.
- 180g plain flour
- 135g butter, cold and diced, plus a little extra for apples
- 4 1/2 tabs light muscovado sugar
- 4 1/2 tabs vanilla sugar
- a sprinkling of demerara sugar
Preheat the oven to 190 degrees C.
Make the crumble: combine the butter and sugar with your fingertips till nicely combined. Don’t make it too crumbly and fine. A few larger lumps of butter makes for a nicer texture. Stir in the sugar (except the demerara sugar). Put the crumble in the fridge for an hour or so (or longer) if you have time, or in the freezer for 10 mins.
Peel, core and chop the apples up and put them in a saucepan with 1 tab butter and 2 – 3 tabs sugar (to taste, depending on the sweetness of apples), and the juice of half an orange (or more if using more apples). Cook for a couple of minutes till apples begin to soften. Combine with blackberries. Put the fruit into your crumble bowl.
When you are ready, put the crumble mixture on top of the fruit base and sprinkle a little demerara sugar on top. Cook in the oven for 25 – 35 minutes.
Made for the girls.