Apple & Blackberry Crumble
A traditional British dessert featuring a warm apple and blackberry compote topped with a light, buttery crumble, served with vanilla ice cream.
Pasos
- 1
Preheat the oven to 190C (170C fan) / gas mark 5. In a large bowl, tip in the plain flour and caster sugar, add the butter and rub until the mixture resembles light breadcrumbs; do not overwork. Sprinkle the crumble evenly onto a baking sheet and bake for about 15 minutes until lightly coloured.
- 2
Meanwhile, prepare the compote: peel, core and dice the apples into roughly 2 cm pieces. In a medium saucepan, melt together the butter and sugar over medium heat until a pale caramel forms (about 3 minutes). Add the apples and cook for 3 minutes. Stir in the blackberries and cinnamon and cook for a further 3 minutes.
- 3
Cover and remove from heat; leave to rest for 2–3 minutes to finish cooking in the residual heat.
- 4
To serve, spoon the warm fruit into an ovenproof dish, top with the crumble, then bake or reheat in the oven for 5–10 minutes. Serve with vanilla ice cream.
