Apple and Blackberry Crumble

Monday 15th February 2021

Apple and Blackberry Crumble

Serves: 4

This easy to make crumble makes a great dessert to come home to after a brisk winter’s walk.  Any left overs will keep in the fridge for up to 3 days and may be reheated in the microwave.

The addition of the orange juice makes the dessert extra special.

 

400g apples, I like to use a mixture of Bramley and Pink Lady apples, peeled and sliced thinly

200g blackberries, or mixed berries, de-frosted, if frozen

Grated rind and juice 1 small orange

40g demerara sugar

For the Crumble topping

100g plain flour

50g rolled porridge oats

75g chilled butter, cubed

2 Tbsps. toasted flaked almonds, optional

¾ Tsp. ground mixed spice

50g soft brown sugar

To Serve:  Vanilla ice cream, or reduced fat crème fraiche

 

  1. Pre-heat oven to 190, 170 Fan, Gas 5.
  2. Put the prepared apples and blackberries or mixed berries into a suitable baking or pie dish. Add rind and juice of the orange with the Demerara sugar.
  3. Prepare the crumble topping.
  4. In a large mixing bowl, combine the flour, and oats.
  5. Add the cubed butter to the bowl. Using finger tips, rub the butter into the flour and oats, until it resembles breadcrumbs.   Stir in the toasted almonds if using, the soft brown sugar, and the mixed spice.
  6. Sprinkle the crumble topping evenly over the fruit to cover completely.
  7. Bake towards top of oven for 30 minutes, until lightly golden.  Serve with ice cream or crème fraiche.

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