Crumble is one of my favourite puddings, especially in the autumn and winter. It’s something we have all the time at home, and I sometimes have it instead of Christmas pudding. We used to always pick blackberries when we were little so apple and blackberry crumble is one of my favourite puddings. Of course served with lots of cream or custard too! Here’s the recipe for a super easy and delicious apple and blackberry crumble.
Here’s what you need:
For the filling:
- 3 large cooking apples
- 200g blackberries (fresh or frozen)
- 2-3 tbsp caster sugar
- 3-4 tbsp water
For the crumble topping:
- 150g cold salted butter
- 250g plain flour
- 100g golden caster sugar
Preheat the oven to 200C/180C fan/gas 6.
Peel, core and dice the cooking apples into fairly large chunks.
In a saucepan add the apples, sugar and the water, cover and heat gently for 5 minutes, stirring occasionally.
After 5 minutes add the blackberries and simmer for another 5-10 minutes until the apple is soft.
Transfer the fruit mix to an oven proof dish and set aside while you make the crumble topping. (I used ramekins but you can use a larger dish too)
Frist start by cubing the chilled butter.
Rub together the butter and flour until it resembles breadcrumbs, making sure to use the tips of your fingers so not to melt the butter.
Stir in the sugar and pour over the fruit.
Sprinking with a little more sugar and bake for 30 minutes or until golden brown.