October Recipe 🍎

By Deborah Brett

October Recipe 🍎

It's Crumble Season!

Nothing says Autumn like a fruit crumble straight out of the oven. A wonderful British staple taking relatively cheap and plentiful ingredients and turning them, with little effort, into a glorious pudding. All of my family love it too especially after a weekend walk or bike ride. Our favourite is apple and blackberry, but peach or plum crumble is equally delicious. 
 
My twist is that I like a really chunky crumble topping -  no thank you to anything that resembles fine sawdust.  The trick is to mould the crumble mix into one large ball of dough then break off some chunky cookie dough sized pieces with your hands along with the more finer crumble mix as you tumble it over the fruit so you get an extra caramel, chewy crunch. 
 
My other tip is to coat the apples in a dusting of flour and spices (see below) which helps to caramelise the fruit making it even more delicious.
 

Of course you can serve it in a large pie dish, but I've recently started serving it in my small flow bowls so everybody gets their own individual dish. And yes they are ovenproof! Happy Baking!



My Blackberry and Apple Crumble Recipe


Ingredients:

For the Filling

2.4 Kg apples (half cooking and half Golden Delicious)

250g blackberries

1 lemon juiced

30g plain flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

100g caster sugar

 

For the Crumble Topping

9 tablespoons caster sugar

9 tablespoons light brown sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

285g plain flour

3 teaspoons baking powder

180g unsalted butter


How To:

Preheat the  oven to 160C (140C fan) 

For the Filling:

Peel, core and chop your apples into cubes and set aside in a bowl.

Combine all of the dry ingredients in another bowl. Squeeze the lemon juice over the apples and then mix with your hands or a spoon.

Sprinkle the flour mixture over the apples and make sure all of the apples are coated.

Add the blackberries and carefully mix so they don't get too broken up.

Spoon the mixture into a large oven proof dish or individual ramekins or dishes like I'm using.

 

For the Topping:

Add all of the ingredients and mix with your hands. Press the dough together so it makes a big lump and then gently break apart. I love big chunks of crumble rather than finer grained versions. Sprinkle on top of the filling to cover completely.

Pop in the oven for about 50 mins (or about 20 minutes if you are using smaller dishes).

Serve warm with fresh cream or ice cream. Delish!


 



 

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