Recipe of Apple and blackberry crumble in 32 Minutes for Family

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, apple and blackberry crumble. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. This blackberry crumble is an easy berry crumble recipe with apples. Toss the apples with the blackberries, lemon juice, golden caster sugar and cinnamon.

Apple and blackberry crumble is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Apple and blackberry crumble is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook apple and blackberry crumble using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Apple and blackberry crumble:

1. Prepare For the crumble topping
2. Get 120 g plain flour
3. Get 60 g caster sugar
4. Prepare 60 g unsalted butter at room temperature, cut into pieces
5. Prepare For the fruit compote
6. Get 300 g Braeburn apple
7. Make ready 30 g unsalted butter
8. Take 30 g demerara sugar
9. Take 115 g blackberries
10. Take 1/4 tsp ground cinnamon

Use a spoon to sprinkle the crumble topping evenly over the fruit. Lightly spoon flour into dry measuring cups; level with a knife. If you have any leftover, store in a bowl covered in clingfilm in the fridge. This apple and blackberry crumble is a little bit healthier than the average crumble.

Instructions to make Apple and blackberry crumble:

1. Heat oven to 170c.
2. Tip 120g plain flour and 60g caster sugar into a large bowl. - Add 60g 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.
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 unsalted butter and 30g demerara sugar into a medium saucepan and melt together over 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 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 minutes.
9. Serve warm with home made custard.

It's made with less sugar than usual and has the addition of oats, nuts and seeds. This is more of a rustic dessert, an easy option for a lazy Sunday. That's how it happens in my house at least! This Apple and Blackberry Crumble can be served with a wide variety of accompaniments including fat free yoghurt, aerosol cream or even some reduced fat ice cream. Just remember to account for the extra calories and Points of whatever you do choose to serve it with!

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