British Apple & Blackberry Crumble with Plain Flour, Caster Sugar, Butter. Ready in 30 minutes.
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Ingredients
- •120g Plain Flour
- •60g Caster Sugar
- •60g Butter
- •300g Braeburn Apples
- •30g Butter
- •30g Demerara Sugar
- •120g Blackberries
- •¼ teaspoon Cinnamon
- •to serve Ice Cream
Instructions
- 1
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the 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.
- 2
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and 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.
- 3
To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
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