Saturday, 19 March 2011

Apple and Blackberry Crumble

This is the second recipe that I’ve tried from Sophie Dahl’s book, and it turned out as equally good as the last. A real English classic, I’ve actually made this twice in two days, the first being yesterday over at my friend’s house, with the help of expert apple chopper Jess. The tartness of the blackberries was balanced with the delicate flavour of the apples, and the overall consistency wasn’t stodgy or mushy, as has been the case with crumbles I’ve tried in the past. It’s also brilliantly easy to make.

Serves 6
115g plain white flour
50g porridge oats
100g butter (+1tbsp for the fruit)
50g soft brown sugar (+2tbsp for the fruit)
225g blackberries
225g apples, cored and chopped
  1. Preheat the oven to 200C. Mix the flour, butter and oats in a mixing bowl with your fingers, until you get the consistency of breadcrumbs. Then mix in the sugar.
  2. Put the fruit into the dish and dot the extra butter, and sprinkle with the extra sugar. Cover the fruit with the crumble mixture.
  3. Bake in the oven for half an hour, until the fruit is bubbling and the topping is golden.

Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: MIXING BOWL, PIE/PYREX DISH

1 comment:

  1. This looks fantastic! I love any sort of fruit crumble, especially served hot with ice cream!

    - Maggie


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