Posted by: Stephlechef | November 7, 2011

Autumnal apple and blackberry crumble

I love crumble. And it’s not the most attractive foodstuff, and it certainly isn’t dainty, but when you are froze after watching the fireworks and playing with sparklers, it’s vair nice 🙂 Also, please meet and admire the very cute mini casserole dish my dad bought me in France…

Apple (and blackberry) crumble

I have done the budget for apple crumble only. This is because blackberries are expensive, and I didn’t buy mine- my Dad has tons of them at the allotment, and therefore my freezer is full. Don’t waste your money on shop ones- either pick them yourself from the hedgerow (check it’s legal!) and wash and freeze them, OR buy a frozen mixed autumnal fruit bag and use that, because it’s cheaper. Using apple only, this crumble easily serves 4 and costs 45p per portion. Adding blackberries makes it more expensive, but it will definitely stretch to 6 portions. Win some, lose some.

2 cooking apples (about 500g before peeling and coring)

handful of blackberries if you can be bothered- or you could use rhubarb, or a mix

up to 100g caster sugar, to taste

pinch cinnamon

—-

100g plain flour

75g oats (controversial I know, but I like a crunchy, “bitty” crumble. If you want it all fine and sandy, use 175g flour and no oats)

75g sugar (for my crunchy version, use granulated or demerara, but again if you like it with less oomph, use caster sugar)

75g butter (preferable to margarine, as it melts slower and leaves you with a less soggy crumble)

drop vanilla essence

10g demerara sugar (or granulated if you don’t have brown)

Make the crumble by putting all the ingredients in a bowl, and rub it all together until it’s like big breadcrumbs, all good and mixed together. Then put it back in the fridge to keep cool.

For the fruit it doesn’t really matter how you do it, you can even leave it raw, mix it with the sugar and cinnamon, top it with the crumble and bung it straight in the oven- but I like to make it all mushy, just personal preference. So I peeled, cored and cut up the apples and put them in the microwave with the blackberries and a little bit of water and cooked them for about 5 minutes. Then I put the whole lot in a pan with the sugar (I put up to 100g because that’s how much I used, and it was actually too sweet) and boiled it hard until it made a nice mushy load of fruit with a syrupy juice.

Just before you’re going to cook it, lay the fruit in the bottom of the bowl and top it with the crumble, sprinkling a little bit of brown sugar on the top to finish it off. Cook at 180c for about 20mins, or until golden brown and the fruit just starts to boil and break through the crumbley. Serve with custard. Scrummy, and very warming. In fact, why not go outside for 5 minutes while it’s cooking, just to appreciate the warm-ness when you come back and it’s ready? Hahaha.

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