Apple and Blackberry Crumble Recipe
Bursting with juicy fruit & crunchy topping, apple and blackberry crumble recipe is the ultimate autumnal treat.
We are really lucky that our garden backs onto a park so we have quick & easy access to the copious amount of blackberries that grow there. It was going blackberry picking with Sophie that inspired me to try out this apple and blackberry crumble recipe!
The recipe for this classic pudding is super simple & taste delicious.
I actually made this recipe with Sophie who, at the age of 2, thoroughly enjoyed helping out & getting her hands messy! Baking with kids helps develop their gross motor skills & allows for some hands-on maths.
- 5 small apples
- 115g blackberries
- 30g demerara sugar
- 60g unsalted butter
- 1/4 tsp ground cinnamon
- 120g plain flour
- 60g caster sugar
- 60g unsalted butter, cut into pieces
Pre-heat the oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large mixing bowl. Add the butter, then rub into the flour using your fingertips until it starts to look & feel like breadcrumbs.
Sprinkle the mixture evenly onto a baking tray and bake until lightly coloured (approx 15 minutes).
Whilst the crumble is in the oven, begin on the compote. Peel, core and cut the apples into 2cm cubes.
Put the butter and sugar in a saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
Add the apples to the saucepan & stir. Cook for 3 mins. Add the blackberries and cinnamon and cook for 3 mins.
Cover the saucepan with a lid, remove it from the heat & then leave for 2-3 mins so it can continue to cook in the heat from the pan.
Spoon the warm fruit compote into an ovenproof dish & top with the crumble mix. Reheat in the oven for 5-10 mins. Ready to serve!