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.


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.