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Blackberry and Apple Crumble Recipe
An excellent pudding if you go blackberry picking in September or early October.
It’s quick and easy to make.
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For 6 helpings:
For the Filling -
I lb/450gr Blackberries
12 oz/360gr Apples - dessert apples, such as Cox's or Worcester's work best
4 oz/120gr Caster Sugar
2 tablespoons (30ml) Water
For the Crumble Topping -
6 oz/180gr Plain Flour
3 oz/90gr Butter (cut into small pieces)
2 oz/60gr Caster Sugar
1 oz/30gr Demerara Sugar (optional)
Equipment needed: a 2 pint/1.1 litre ovenproof pie dish
Wash the blackberries and spread them evenly in the pie dish.
Peel and core the apples, then cut them into thin slices – spread them out over the blackberries.
Sprinkle the filling with the sugar and add the water – set the oven to 200C/400F/Gas 6.
Sift the flour into a mixing bowl, then with your finger tips work the butter pieces in so that the mixture resembles breadcrumbs.
1. Mix in the caster sugar, then spread this crumble topping over the fruit. You can, at this point sprinkle the top with Demerara sugar, if you have a sweet tooth.
2. Bake the crumble in the oven for 40-50 minutes, or until the topping looks golden and crisp.
Serve with cream or custard, but don’t pour this over the top, or you’ll lose the crispness of the crumble.