Okay summer, you can bugger off now, I’m ready for warming soups, hot cups of Horlix and oodles of apple crumble with silky custard. The tights are firmly back on.
I haven’t actually made a crumble since I was at school, I normally buy one from Sainsbury’s and eat the whole thing for dinner with my mum whilst watching Embarrassing Fat Bodies. What? Is that bad?
Anyway, enough about what my mum and I like to do in our private time, lets move on to crumble. I made this beaut with apples from my friend’s mum’s garden (thanks Annie), it went down an absolute treat with Jamie’s mates. His friend Glen even said it was one of the nicest crumbles he’d ever had, so I suggest you listen to Jamie’s friend Glen and try it for yourself. It’s Autumn now people, we can stop sucking in and let it all hang out. Ready? On three. One… Two… Three… Aaahhhhhhhhhhhh… That’s better, so grab a spoon and join me and my mummy on the sofa with a bowl of hot, sticky, fruity goodness. Bliss.
Apple and blackberry crumble
Serves 6 / Takes an hour and 20 minutes
1 tsp lemon juice
100g Demerara sugar
900g cooking apples peeled, cored and chopped
1/4 tsp cinnamon
Half tsp cinnamon
30g hazelnuts (bashed)
50g Demerara sugar
150g cold, cubed butter
Pinch of salt
Serve with custard (personally I think life’s too short to make your own custard, I’m always happy with a carton of Ambrosia.)
1. Preheat your oven to 200°C (180°C fan)
2. Peel, core and chop your apples into rough chunks. Pop them in a casserole dish (I use my lasagna one that’s around 8×6″). Sprinkle them with the cinnamon and give it a bit of a toss.
3. Evenly distribute the blackberries on top and cover with a layer of sugar. Give it another mix being careful not to squash the blackberries and put to one side.
4. If using whole hazelnuts, pour them into a plastic bag and give them a bash with a rolling pin to break them up a bit (be sure not to break them up too finely though, you still want a bit of texture.)
5. In another bowl, add the flour, sugar, cinnamon, oats, crushed hazels nuts and a pinch of salt. Give it a mix and then add the cold cubed butter. With your hands rub the butter into the mix until you have breadcrumbs.
6. Using a spoon sprinkle the crumb evenly on top of your fruit and then pop it in the oven for 35-40 minutes (or until the top is golden brown and you can see the fruit bubbling up the sides). Serve with custard. What’s not to like?
If you’ve had a go at making my crumble or any of my recipes I’d love to hear about it @corrieheale firstname.lastname@example.org