APPLE WEEK! – Saturday: Apple and Blackberry Crumble
To paraphrase Samuel Johnson, “If you’re tired of apple crumble, you’re tired of life.”
Stew around 700g of cooking apples gently with 50g sugar and 1 tbsp water in a covered saucepan until about half cooked (adjust the sugar as required, depending on the tartness of the apples). Add a handful of blackberries for the last minute. Turn into a pie dish, and allow to cool slightly while you make the crumble topping. Preheat the oven to 180degC.
Rub 50g cold, cubed butter into 110g plain flour until the mixture resembles coarse breadcrumbs, then mix in 50g caster sugar. Sprinkle this mixture over the apple, and bake for 35-45 minutes until the topping is cooked and golden. Serve with whipped cream and soft brown sugar.