How to make the best Apple & Blackberry Crumble!

What a wonderful time of year Autumn is.  The hedgerows are full of ripe blackberries and the trees are laden with juicy apples; it’s the perfect time to try your hand at making England’s favourite pud!

I’m happy to say that, having found this recipe, I’m a crumble convert! The crunchy topping is simply delicious, occasionally I add a handful of mixed nuts and seeds to the crumble mixture to give it a little je ne sais quoi and change it up a bit!

Cooking the two elements separately is new to me but definitely my preferred method from now on.  I’ve even got adventurous with the fruit and added blueberries and raspberries to the mix, after all I’m sure this counts towards my 5 a day (or is it 7 now?)!

Have a go and make use of what nature does best, you’ll certainly earn yourself some brownie points in the cooking department and they will be calling you Nigella in no time 😉

Ingredients

For the crumble topping
  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter at room temperature, cut into pieces

For the fruit compote

  • 300g apple – preferably Braeburns!
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • ¼ tsp ground cinnamon
  • vanilla ice cream or piping hot custard to serve

Method

  1. Heat oven to 190C/170C fan/gas 5.
  2. Pop 120g of plain flour and 60g of caster sugar into a large bowl. Add 60g of unsalted 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 and a processor can make the crumbs so fine you end up … with a cakey rather than crumbly texture.
  3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
  5. Put 30g of unsalted butter and 30g of demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
  6. Stir in the apples and cook for 3 mins. Add 115g of blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
  7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  8. 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 or piping hot custard and enjoy 🙂

Recipe courtesy of BBC Food.

How to make a Rhubarb Crumble taste of Summer!

crumble

I decided a couple of years ago to grow my own rhubarb not quite knowing how successful this would be!

I started collecting my juicy stalks at the beginning of May and they are still going strong, needless to say I have become a bit of a whiz at the ole crumble and thought I would share my recipe for you all to enjoy!

I’ve turned the traditional rhubarb crumble into a delicious summer dessert by introducing strawberries and ginger. Ginger is the perfect partner for the fruit as it adds a spice to the sweetness but you can replace this with cinnamon if you prefer. (I actually like both so have to do an eeny meeny miny mo each time I cook!).

I’ve also added oats to my topping to offer a healthier alternative to your traditional fruit crumble and give it an extra crunch. If you want to go one step further add 30g of chopped almonds too!

One of my pet hates is a soggy bottom and to stop this from happening I prefer to bake my fruit and topping separately and assemble just before serving, this ensures you will have the perfect crunch with every mouthful. It’s also a great way to store your excess fruit, simply bake your filing in bulk, freeze it in batches and when you fancy a pud simply defrost a portion, rustle up a fresh crumble topping, and voila! The perfect homemade crumble every time!

Ingredients for Crumble topping

  • 140g plain flour
  • 30g oatmeal
  • 30g jumbo oats
  • 100g caster sugar
  • 100g butter
  • 2tsp ground ginger

Ingredients for the filling

  • 50g strawberries
  • 2tsp ginger
  • 85g caster sugar
  • 100ml cold water
  • 9 sticks of juicy rhubarb

Method

  1. Preheat the oven 170°
  2. Add all of the topping ingredients (apart from oats) to a large mixing bowl and rub together using your fingertips, when the mixture resembles large breadcrumbs stir in the oats and transfer to a lined baking tray and bake for 15-20 mins until lightly golden.
  3. Whilst the topping is baking prepare the rhubarb by peeling away the skin and chop into 2cm chunks and place the rhubarb and strawberries in to a large ovenproof dish. Mix the sugar, ground ginger and water in a jug and pour over the fruit. Bake in the oven for approx 30 mins until fruit is soft.
  4. To serve, drain any excess juice away from the fruit, add the crumble topping and serve with custard, clotted cream or ice cream.
  5. Sit back & enjoy x