Apple + blackberry crumble

June 6, 2018 3 Comments

It looks like winter has finally arrived here in Auckland. As usual, there was no warning. One day I’m in a short sleeve tee and then, bam, the next day I’m pulling out the merino. But, there is an upside, and that’s winter desserts.

I’m a huge fan of crumbles. They’re warm and hearty, and perfect for pudding on a cold winters night. And let’s be honest, fruit + rolled oats + nuts,  also = breakfast.

This recipe doesn’t need much of an intro. It’s really simple and can be pulled together quickly. It’s delicious, nourishing and will warm your belly on these cold winter nights.

For the apple and blackberry filling

Ingredients

5 Granny Smith apples
1 lemon
2 tablespoons brown sugar
30g butter
Cinnamon to taste
1c frozen blackberries

Method

Juice the lemon and tip the juice into a medium sized bowl.
Peel, core, and slice the apples, tossing them into the bowl as you go. Every so often, stir the slices so they get coated in lemon juice which will stop them turning brown.
In a large frypan, gently heat the sugar and butter. When the butter is melted, tip in the apples and gently turn to coat.
If you’re using cinnamon, sprinkle it over now.
Cook the apples for 10 minutes, stirring occasionally, or until the apples have softened.


Tip into the baking dish (I use a 9×6″ dish) and gently stir in the blackberries.

Processed with VSCO with q1 preset

For the crumble

Ingredients

60g flour
60g cold butter, cut into cubes
1 ½ tablespoons caster sugar
1 ½ tablespoons coconut threads (or dessicated coconut)
½c rolled oats
¼ teaspoon cinnamon
½c toasted nuts, coarsely chopped

Method

Preheat the oven on to 180ºC.
Rub together flour and butter until it’s like breadcrumbs (you can use a food processor but it’s such a small amount).
Stir in sugar and cinnamon, and then the rest of the ingredients.

Processed with VSCO with s3 preset

I’d just like to dive into this bowl

Sprinkle on top of the fruit filling and bake for 20 minutes, or until the crumble starts to turn golden brown. Serve while hot, topped with a scoop of vanilla icecream.

Notes
  • You can easily tailor the crumble to suit your tastes; try different nuts, spices, wholegrain oats etc.
  • This recipe doubles easily, I always stew enough fruit for 2 desserts and then freeze one.
  • Whilst icecream is a fabulous pairing for this, coconut yoghurt is also totally amazing.
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CategoriesBaking, Dessert, Old school, Uncategorized