My sister Jade is an amazing baker, seriously, like, GBBO standards. On our final night together before she went back to uni I came home to her having made the most delicious blackberry and apple crumble you have ever seen!
She had been out walking with friends in the fields near our house and had collected over 500g of fresh juicy blackberries! There is nothing better to cheer up a gross September than fresh delicious blackberries!
The crumble was perfectly crumbly and crunchy, and the fruits weren't soggy and mushy - just the perfect amount of sweetness and juiciness!
I could have eaten it forever! What's better there were leftovers so we enjoyed it the next day too!
To make her crumble you will need:
For the crumble
120g plain flour
60g caster sugar
60g unsalted butter
For the filling
300g apples
30g unsalted butter
30g demerara sugar
115g blackberries (best to pick your own at this time of year!)
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the 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. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
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.
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the 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. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
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.
Enjoy!