Blackberry Crumble with Apple and Cinnamon
Servings: 4
Equipment
- 4 ramekins large, or 6 smaller ones - or you could just make 1 large crumble
Ingredients
For The Crumble Topping
- 50 g wholemeal flour
- 40 g plain flour
- 30 g wheatgerm or more wholemeal flour
- 50 g unsalted butter cut into cubes
- 30 g soft brown sugar plus extra for sprinkling on top
- 1/2 tsp ground cinnamon
For The Fruit Filling
- 25 g butter
- 2 cooking apples peeled, cored and chopped into medium size chunks
- 75 g blackberries
- 4 tbsp soft light brown sugar
Instructions
- Preheat the oven to 180c or gas mark 4.
For The Crumble
- Rub the flours, wheatgerm and unsalted butter together until the mixture resembles breadcrumbs - you can pulse it in the food processor to do this if you prefer.
- Stir in the sugar and cinnamon. Set aside.
For The Fruit Filling
- Melt the butter in a medium sized saucepan and when it is fully melted add the apple chunks. Leave the lid on to keep condensation in, turn the heat to moderately low and allow the apple to cook down for 5 minutes, then add the sugar and blackberries and leave for a further 5 minutes. By now the fruit should be soft and cooked but do not leave so long it turns to mush.
- Spoon the fruit mixture into the ramekins so they are two thirds full. Cover each ramekin with the crumble mix and sprinkle the tops with soft brown sugar.
- Bake in the middle of the oven for 15-20 minutes and serve with cream, custard or ice cream as desired.