Step into Autumn with my delicious Blackberry and Cinnamon Apple Crumble. The perfect bowl of warmth after a long woodland walk.
Ingredients:
600g Granny Smith apples (approx 5 apples, peeled, cored and quartered)
250g Blackberries
1 tbsp Golden Caster Sugar
1 heaped tsp Ground Cinnamon
Crumble Topping:
200g Plain Flour
100g Cold Roddas Butter (cut into cubes)
80g Golden Caster Sugar
Method:
1. Prepare the apples by peeling and removing the core. Then cut the apple into quarters. Don't cut the apple too small, otherwise it will not hold its shape once baked. Now sprinkle over the ground cinnamon and fully combine with the apples, evenly coating them.
2. Now place the apples and blackberries into an oven-proof dish. Spoon over the caster sugar and mix well to combine then set aside.
3. Make the crumble topping by placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently using your finger tips to form a breadcrumb like consistency.
4. Now spoon the crumble over the fruit ensuring an even layer. Place in a pre-heated oven at 200C/180C Fan and bake for 40 minutes until the top is golden brown.
Serve with Roddas Double Cream, custard, or a scoop of ice cream. Delicious!
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