It sounds simple, and it really is! There are no rules with crumbles-as long as you have a fruit laden filling and some flour, butter and sugar to make a topping, the opportunities are endless! If freezer space allows, why not make some extra filling and freeze it for a rainy day?
INGREDIENTS
- 5 Bramley apples
- 300g Blackberries
- 175g caster sugar
Topping:
- 180g plain flour
- 100g butter
- 100g sugar (demerara if you want a bit of extra crunch, but caster sugar is fine)
- 70g chopped nuts
- Handful oats
Method
- Peel and chop the apples in to bite size pieces and place in a saucepan with 175g caster sugar and a splash of water. Cook gently over a low heat until the apples become slightly fluffy round the edges. Try not to stir too much or they will lose their shape.
- Preheat the oven to 200°C (180°C fan)
- Add the blackberries, stir gently, and pour the filling in to a suitable oven proof dish dish with enough space at the top for the crumble topping. It’s best to put the dish on a baking tray so that you don’t have to scrape any spillages off the bottom of the oven!
- Now make the topping. Put the butter and flour in a bowl and rub together with your fingers until large clumps form (they make nice crunchy bits in the oven!)
- Add the demerara sugar, oats and nuts and incorporate by rubbing together a little more.
- Sprinkle on top of the fruit and cook in the oven for about 20 minutes, or until the fruit is starting to bubble up and the crumble is starting to brown.
- Enjoy with a large jug of cream, a generous helping of custard, or some creamy home made ice-cream!
