Saturday, 23 November 2013

Apple, Pear & Blackberry Crumble

This is such as simple recipe… I really cannot stress how easy it is. It is also incredibly versatile – you can use whatever fruits you have to hand.

Apple crumble is incredibly popular in our house especially if served with a large spoonful of lightly whipped cream, a scoop of vanilla ice-cream or a generous puddle of custard. Another favourite fruit to use is Rhubarb… so delicious. I sometimes throw in a few strawberries to keep the rhubarb company, if I have some.

Basically you just pile all the fruit into an oven proof dish, and depending on the tartness of the chosen fruit – sprinkle on some sugar to taste, top with the crumble mixture and pop into the oven for just over half an hour.

It is that simple.

The crumble is a doddle to make. You roughly rub the butter into the flour and add some caster sugar before mixing together.

As you will be aware, I am on a bit of a pear fest at the moment, so I used apples, pears and some blackberries. I love the way the blackberries give a rosy colour to the other fruits as they cook.

Be confidant and do try out different fruit combinations using whatever is in season. You can’t beat a good crumble.


Ingredients:

4 large cooking apples, peeled cored and sliced
2 large pears, peeled, cored and sliced
Handful of blackberries
50g caster sugar
Crumble:
175g plain flour
115g butter
100g caster sugar

Method:

1. Pre-heat the oven to 180C/Fan Oven 160C/Gas Mark 5. Mix the prepared fruit together into an oven-proof dish and set aside.
Make the crumble:
2. Place the flour in a bowl and rub in the butter. You do not need to be too fastidious about this as it is actually better if some small lumps of butter still remain. Add the sugar and mix all the crumble ingredients together.
3. Spread the crumble out evenly on top of the fruit. Place on a baking tray and put into the pre-heated oven for approximately 35 minutes until the crumble is a golden colour and the fruit juices are bubbling around the edges. Allow to cool slightly and serve whilst still warm with cream, ice-cream or hot custard.
 
Serves 6.