For the apple and blackberry crumble
1 organic lemon, zest and juice
1 organic orange, zest and juice
1.5 kg organic cooking apples
50–60g golden caster sugar
300g organic blackberries
For the crumble topping
100g fine plain plain flour
100g ground almonds
100g porridge oats
50g soft light brown sugar
150g cold unsalted butter, cubed
1 organic lemon, zest and juice
1 organic orange, zest and juice
1.5 kg organic cooking apples
50–60g golden caster sugar
300g organic blackberries
For the crumble topping
100g fine plain plain flour
100g ground almonds
100g porridge oats
50g soft light brown sugar
150g cold unsalted butter, cubed
Now that autumn has begun and our blackberry bush is still producing blackberries, we are making a British apple and blackberry crumble. We chose a terrific recipe from the BBC Food website.
Although it is a bit of work, it is well worth the effort! The crumble turned out very well, and we already made custard sauce to go with it yesterday—so English! :))
Here is how you make a British Apple and Blackberry Crumble
Although it is a bit of work, it is well worth the effort! The crumble turned out very well, and we already made custard sauce to go with it yesterday—so English! :))
Here is how you make a British Apple and Blackberry Crumble
Scrub the lemon and the orange until clean.
Grate the skin of both fruits, put in a large bowl.
Juice the lemon and orange, add the juice to the zest.
Peel the apples and remove the cores.
Slice the apples thinly and add the slices to the bowl as well
Wash and drain the blackberries.
Toss the apple slices a few times.
Put them in a pan, add 2 tablespoons sugar.
Stir the sugar briefly, bring the apples to a boil over medium heat and let them cook gently for 15 minutes, while stirring regularly
Meanwhile, prepare the crumble topping
Meanwhile, prepare the crumble topping
Put flour, almond flour and oatmeal in the food processor.
Add the cold butter cubes on top.
Pulse until the mixture turns into coarse crumbs.
Cover the jug and place it in the fridge.
By now, the fifteen minutes have passed
Add the blackberries and remaining sugar.
Stir and let the sugar melt a moment.
Pour the apple mixture into a cold bowl.
Cover the bowl and let the fruit cool completely.
Let the crumbles chill while the fruit is cooling completely.
Then put the fruit in the baking dish and spread the berries.
Cover the fruit in the baking dish with the cookie crumbs.
Preheat the oven to 180°C / 160°C fan and place the baking dish in the middle of the oven
Bake the crumble for 25-30 minutes until golden.
Place the crumble on a wire rack to cool.
Meanwhile make custard or whip cream.
Beat the cream with 2 tablespoons of sugar, until stiff.
The custard can be served warm or cold on the side.
Happy Autumn and enjoy your apple-blackberry crumble!