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.
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6 comments:
what no custard! ;)
We did have custard! Ambrosia out of a can.
hurrah! proper custard non of ya fancy dan made with eggs nonsense and the tinned stuff is delish.
I love canned custard!
innit - i have the leftovers for lunch!
I could just go a bowl of that now. Custard and crumble is extreme comfort food.
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