It getting chillier, it's staying darker for longer and getting darker earlier, the sleeves on the tops are getting longer and the food is stodgier.
When it starts to get cold, I just want comfort food not salads! Who ever made friends with salad?? This Apple and Blackberry Crumple is so easy and quick to make. So if you want to make a quick pudding or are looking for something to serve the in laws, this is the perfect dish.
You will have more willpower than me if you can stop at one serving
I'm ever so lucky to live in the countryside and we were able to pick the blackberries locally. However if you do not have this luxury, then you can chuck in blueberries, rhubarb, pear, strawberries or just apple.
Apple and Blackberry Crumble
160g plain flour
60g caster sugar
60g butter, room temp and in small pieces
1 large cooking apple
30g unsalted butter
30g demerara sugar
2 cups or 115g of blackberries
1/4 tsp ground cinnamon
1. Preheat the oven at 180 degrees. Place plain flour, caster sugar and 60g butter in a bowl. Mix together with fingers to make breadcrumbs (crunchy topping).
2. Peel and core the apple and chop into 2cm pieces.
3. Add 30g butter and 30g demerara sugar into a medium sized pan, melting together for 3 minutes and forming a caramel (keep stirring)
4. Add apple, blackberries and cinnamon and cook for 3 minutes.
Matt assisting me with the crumble making
5. Spray a casserole dish or small loaf tin with frylight or grease with butter.
Add fruit mix to the dish
Evenly spread the crumble topping over the fruit
6. Place in the oven for 20 minutes or until the top has turned golden brown.
Serve with custard, cream or ice cream!
Enjoy and let me know what you put in your crumble.