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 / Hands on time 30 mins / Total time 1 hr 15 / V ❄
Filling
1 tsp lemon juice
100g Demerara sugar
900g cooking apples peeled, cored and chopped
150g blackberries
¼ tsp cinnamon
Topping
180g flour
50g oats
½ tsp cinnamon
30g hazelnuts, bashed or roughly chopped
50g demerara sugar
150g cold cubed butter
Pinch of sea salt flakes
Custard to serve (optional)
Method
1. Preheat your oven to 200°C/180°C fan/400F/gas mark 6. Peel, core and chop the apples into rough chunks. Pop them in a casserole dish (I use my lasagna one that’s around 8×6″). Sprinkle with cinnamon and give it a bit of a toss.
2. Evenly distribute the blackberries on top and cover with a layer of sugar. Give it another mix being careful so as not to squash the blackberries and put to one side.
3. If using whole hazelnuts, pour into a plastic bag and give them a bash with a rolling pin to break them up (be sure not to break them up too finely, you still want a bit of texture).
4. In a large mixing bowl, add the flour, sugar, cinnamon, oats, crushed hazelnuts and a good pinch of salt. Mix together and add the cold cubed butter. Using your hands, rub the butter into the mix until you have breadcrumbs.
5. Sprinkle the crumb evenly on top of the fruit before baking in an 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.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian ❄– Suitable for home freezing before baking. Wrap the dish well in a few layers of clingfilm. Top cook from frozen, add 5 minutes to cooking time. Consume within 3 months.
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