Ingredients
Crumble Topping
225g Plain or wholewheat flour
75g Butter (room temperature)
75g - 110g Soft Brown Sugar (to taste)
Filling
600g Cooking Apples
300g Blackberries
25g Soft Brown Sugar
2 tablespoons of Water
Ingredients
Crumble Topping
225g Plain or wholewheat flour
75g Butter (room temperature)
75g - 110g Soft Brown Sugar (to taste)
Filling
600g Cooking Apples
300g Blackberries
25g Soft Brown Sugar
2 tablespoons of Water
Another English classic, served with either custard or cream. Also enjoyed hot or cold. The basic crumble topping can be used to crown virtually any fruit filling you could think of. Adjust your quantities of apples and blackberries to suit your own taste. Look out for other examples of crumbles on the site.
Pre-heat the oven to gas 4 or 180 centigrade.
Core, peel and slice the apples and place in a saucepan with the water and sugar. Cook gently until the apples are soft. Put the cooked apples into a caserole (1.75 litre) and prepare the crumble topping. Rinse the blackberries and mix gently with the cooked apples when ready.
Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the sugar and mix together to ensure that everything is combined.
Sprinkle the crumble topping evenly over the top the cooked apples and blackberries using a fork to even out the distribution but don't press it down.
Cook in the oven for 30 - 40 minutes until lightly golden brown.