Thursday, 14 October 2010

Autumn Apple and Blackberry Crumble


Filling:
6 bramley apples, peeled and chopped
200g blackberries
150g caster sugar
a pinch of ground cinnamon 
50g of raisins(optional)

For the crumble:
150g plain flour
50g oat flakes
100g demerara sugar
175g butter, cold

150g clotted cream

1. Preheat the oven to 180C
2. Peel and chop the apples into different size dices, not too large. Mix in the sugar, cinnamon and raisins if you want. Add the blackberries and put in small roasting dishes ( as in the picture) or in a one larger dish.
3. Make the crumble:
Dice the cold butter and rub it together with the flour until it resembles breadcrumbs. You must do this quite quickly as you do not want the butter to become to hot and melt-that will cause big lumps. Lastly, stir in the oats and demerara sugar.
4. Cover the fruit with your crumble and bake in the oven for about 45 min until the crumble is a golden brown color. 
5. Allow the crumbles to cool slightly before serving with a spoon of clotted cream or vanilla ice cream.










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