Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit
Prep:10 mins
Serves 4
For the crumble topping120g plain flour60g caster sugar60g unsalted butter at room temperature, cut into pieces
STEP 1Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.STEP 2Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.STEP 3Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.STEP 4Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.STEP 5Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.STEP 6Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.STEP 7Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.STEP 8To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
