1 December 2016

RECIPES // BLACKBERRY & APPLE CRUMBLE



This was an accidental pudding! We have just started weaning Lily and I'd originally bought the fruit to make purées with but then I realised I could use that as an excuse to make a crumble and so I did. 
This recipe was actually quite hard to write because normally when I make crumbles I just throw stuff in without measuring anything at all so it ended up taking me about half an hour longer to make just because I was having to measure things a millions times as I kept adding a bit more and a bit more. 






TOPPING - 
150g Butter 
300g Plain Flour
150g Light Brown Sugar
50g Caster Sugar


FILLING-


3 Bramley Cooking Apples
360g Blackberries 
50g Caster Sugar (or to taste)








  1. Peel and slice the apples and put in a pan with the blackberries. Put in 4-5tbs of water, cover and cook on a high heat for about 10 minutes until the apples start to soften and the juices bubble. Stir every now and then, you don't have to but I burnt a load of Quinoa to the bottom of a pan the other day so I'm being extra cautious. 
  2. Whilst it's cooking pre heat the oven to 180 degrees and get the butter and flour in a mixing bowl and rub together until it's crumbly and looks like breadcrumbs. Add the light brown and caster sugar and mix in with a spoon. You can add oats if you like but I'm not overly struck on oats in crumbles. 
  3. Once the fruit has softened and all the juices have, well, gone all juicy, pour in some caster sugar. I used 100g but you can put in more or less depending on your taste and how tart the blackberries are etc. Mix while still on the heat and leave to bubble for a minute or so. 
  4. Pour the fruit into the dish you are using. I used a roasting dish and it fitted perfectly. Pour the crumble mixture over the top and sprinkle a pinch of dark brown or muscavado sugar over the top and fluff it up with a fork. I prefer to use muscavado because it goes all gooey and sticky but I only had dark drown sugar so it had to do. Actually, I normally put dark and light brown, caster, demerara and muscavado in but I am yet to build my sugar supply. That amount of sugar probably isn't necessary but it tastes good. The sugar amounts are just guidelines really, you can put in as much or as little as you like. Basically whatever tastes good to you. 
  5. Put it in the oven for about 20 minutes or until the top is a nice golden brown. 



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