Blackberry & Apple Crumble
Blackberry and Apple Crumble.The basic Apple Crumble with blackberries added. Great pudding to prepare when the blackberries are in the hedgerows ripe for the picking
- 225g Plain or wholewheat flour
- 75g Butter (room temperature)
- 75g - 110g Soft Brown Sugar
- 600g Cooking Apples
- 300g Blackberries
- 25g Soft Brown Sugar
- 2 tablespoons of Water
Core, peel and slice the apples and place in a saucepan with the water and sugar. Cook gently until the apples are soft. Put the cooked apples into a caserole (1.75 litre) and prepare the crumble topping. Rinse the blackberries and mix gently with the cooked apples when ready.
Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the sugar and mix together to ensure that everything is combined.
Sprinkle the crumble topping evenly over the top the cooked apples and blackberries using a fork to even out the distribution but don't press it down.
Cook in the oven for 30 - 40 minutes until lightly golden brown.
Listed in the Sweet Sauce section of the website.
White Sauce with Brandy.