Sunday, November 18, 2007

Classic Apple and Blackberry Crumble

Serves 6
Knob of butter
2 Bramley cooking apples, peeled, cored and cubed
4 eating apples, peeled, cored and cubed
1 vanilla pod, split
200g fresh or frozen blackberries
2 tbsp caster sugar
For the crumble
100g unsalted butter, finely diced
100g plain flour
100g Demerara or light muscovado sugar
3 tbsp porridge oats
100g pecans, roughly chopped
custard or ice cream, to serve

1 Preheat the oven to 180°C / gas 4. Melt the butter in a pan, then add the apples, vanilla pod and a splash of water. Cook over a high heat for 5-8 minutes until softened.

2 Stir in the blackberries and the sugar. Cook for 2 minutes until the sugar has dissolved, then tip into a pie dish.

3 For the crumble rub the butter into the flour then stir in the sugar, oats and pecans. Scatter over the fruit and bake for 30 minutes until golden brown.

6 comments:

BLTP said...

what no custard! ;)

Silvana said...

We did have custard! Ambrosia out of a can.

BLTP said...

hurrah! proper custard non of ya fancy dan made with eggs nonsense and the tinned stuff is delish.

Claire said...

I love canned custard!

Rob said...

innit - i have the leftovers for lunch!

marmiteboy said...

I could just go a bowl of that now. Custard and crumble is extreme comfort food.