Blackberry and Apple Crumble
Everyone should know how to make a crumble: an old faithful and very difficult to get wrong. It delivers that lovely nursery feeling of a comforting inner spoonful. You can substitute any number of ingredients for the fruit filling, such as raspberries, rhubarb, black cherries, blueberries, apricots even a prune and Armagnac version if you’re feeling adventurous.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebubbly, buttery, crisp, fruity, sweet
Type of Dishdessert, fruit
- 1 cup of flour of your choice (I use spelt)
- ½ cup of rolled oats
- 1 stick of butter, plus 1 tablespoon for the fruit
- ¼ cup of light brown sugar, plus 2 tablespoons for covering the fruit
- 8oz of blackberries (fresh or frozen)
- 8oz of apples, cored and chopped
Preheat the men to 400°F.
You can mix the flour, oats and the 1 stick of butter in a food processor, or you can do it with your fingers in a mixing bowl. You want it to look like nubbly breadcrumbs. Either way, when it has reached this texture, mix in the brown sugar. Put your blackberries and apples into a pie dish and dot them with the 1 tablespoon or butter and the sugar. Cover the fruit with the crumble and bake it in the oven for about 30 minutes until the fruit is bubbling up and the crumble is a rich golden brown.
Serve with custard or creme fraiche.
2009 Sophie Dahl