This fruity crumble recipe is a real treat for the taste buds! Sweet apples chunks, fresh blackberries, topped with oats, warm spices and a dollop of cream or hot homemade custard, whatever takes your fancy.
This is stuff of British dessert dreams and he easy peasy recipe can be whipped together by the least likely baker.
It’s fruity, biscuity and comforting, plus there’s alway plenty of leftovers to enjoy in front of a cosy film.
So gather your ingredients, roll up your sleeves and grab a spoon – cos autumn puddings don’t get much taster than this crumbly fella.
For the Crumble:
60g caster Sugar
60g unsalted butter
120g plain Flour
30g demerara sugar
For the Compote
30g unsalted butter
300g braeburn apple
1/4 tsp ground cinnamon
100g dark soft brown suagr
200g rhubarb (drained)
cream (for serving)
- You can start off with either the crumble or the compote, it really doesn’t matter but i tend to start off with the compote first. So here we go….firstly core and cut 2 Braeburn apples into 2cm dice. Put 20g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture has turned to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and 1/4 tsp ground cinnamon and cook for a further 3 mins. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- Meanwhile, for the crumble, tip 120g plain flour and 60g caster sugar into a large bowl. Add in 60g unsalted butter then rub into the flour using your fingertips to make a light breadcrumbs texture. Make sure not to overwork it, otherwise the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet, bake for 15 mins or until lightly coloured.
- To serve, spoon the warm fruit into a ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with cream.