Bramley apples are ideal for crumble and work really well with the Blackberries.
Ingredients
- 4 Bramley apples, large peeled cored and cut into medium sized chunks
- 200 g caster sugar
- touch of water
- 1 lemon, finely grated zest and juice
- 250 g fresh blackberries, roughly
- 200 g salted butter
- 400 g plain flour
- 200 g caster sugar, roughly
Instructions
- Preheat the oven to 19C, Gas 5.
- Place the apples, sugar and lemon into a saucepan and bring to a simmer.
- Cook until the apples are half cooked, then remove from the stove.
- Spoon carefully into a 25cm x 5cm (roughly) deep baking dish
- Sprinkle over the fresh blackberries.
- Place the cold butter and flour together in a food processor.
- Pulse until the mixture is at fine breadcrumbs, then tip into a bowl.
- Using a spoon mix in the sugar. This way around ensures that the mixture does not cake up, but keeps the crumble nice and loose.
- Spread evenly over the apples and blackberries taking care not too pack down leave nice and domed.
- Bake in the pre heated oven for 25-30 minutes, or until nice and golden.
- Remove and cool before eating.
- I serve mine with custard, double cream, clotted cream or vanilla ice cream.
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Nutrition Facts
Blackberry & Apple Crumble
Amount per Serving
Calories
630
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Cholesterol
54
mg
18
%
Sodium
182
mg
8
%
Potassium
249
mg
7
%
Carbohydrates
108
g
36
%
Fiber
6
g
25
%
Sugar
63
g
70
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
