Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, apple and blackberry crumble. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. Apple & Blackberry Crumble / Crisp, simple easy step by step instructions from start to finish. Please checkout the channels new recipe Book in the website.
Apple and blackberry crumble is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Apple and blackberry crumble is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Apple and blackberry crumble:
- Make ready For the crumble topping
- Take 120 g plain flour
- Prepare 60 g caster sugar
- Prepare 60 g unsalted butter at room temperature, cut into pieces
- Take For the fruit compote
- Prepare 300 g Braeburn apple
- Make ready 30 g unsalted butter
- Get 30 g demerara sugar
- Take 115 g blackberries
- Make ready 1/4 tsp ground cinnamon
Use a spoon to sprinkle the crumble topping evenly over the fruit. This blackberry crumble is an easy berry crumble recipe with apples. Toss the apples with the blackberries, lemon juice, golden caster sugar and cinnamon. Put in a large ovenproof dish and scatter over the crumble mix, spreading it evenly.
Instructions to make Apple and blackberry crumble:
- Heat oven to 170c.
- Tip 120g plain flour and 60g caster sugar into a large bowl. - Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured..
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- Put 30g unsalted butter and 30g demerara sugar into a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel..
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more..
- Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5 minutes.
- Serve warm with home made custard.
It's winter, it's freezing outside, maybe even snowing. You're snuggled up inside, in front of an open fire with warm apple and blackberry crumbles just out of the oven, topped with creamy vegan vanilla ice cream. This apple and blackberry crumble is a little bit healthier than the average crumble. It's made with less sugar than usual and has the addition of oats, nuts and seeds. This is more of a rustic dessert, an easy option for a lazy Sunday.
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