serves two to three persons
For the crumble mixture:
115 g/4 oz plain flour.
50 g/2 oz butter or margarine.
50 g/2 oz sugar - soft brown sugar gives an interesting colour.
For the fruit:
Two good sized Bramley apples, total weight about 400 to 450 g/14 oz to one lb.
50 g/two oz blackberries.
One tablespoon water lemon juice.
50 g/two oz sugar - or to taste.
1. Put out all the ingredients for the crumble and prepare the crumble mixture first, for it can be kept waiting.
2. Sift the flour into the mixing bowl; cut the butter or margarine into smaller pieces so it is easier to rub into the flour, add to the flour.
3. Rub the butter or margarine into the flour with the tips of your fingers, lift into the air as you do so, so the mixture does not become sticky.
4. Add the sugar and mix well
5. Preheat the oven to 180ºC/350ºF, Gas Mark 4, 160 to 170ºC fan oven, while preparing the apples.
6. Cut each large apple into quarters - this makes it easier to peel and core than dealing with the whole fruit. When all is prepared, put half into the 450 ml/ ¾ pint pie dish or ovenproof dish.
7. Add the water or lemon juice and the blackberries, then the rest of the apples, mix gently.
8. The apples need partly pre-cooking; otherwise they will not be sufficiently soft. Cover the dish with foil so the apples do not scorch and cook for 15 minutes
9. Take out of the oven - hold the hot dish with oven gloves, check that the fruit is level in the dish to give a good base for the crumble.
10. Spoon the crumble mixture evenly over the hot fruit. Return the dish to the oven and continue cooking for 25 to 30 minutes until crisp and pale golden.
11. Serve hot with single cream.
2 comments:
You can always soften the apple in the microwave for 3-5 mins instead of the first 15 mins of cooking and I often use sultanas instead of blackcurrants.
If using rhubarb then add orange zest and the juice of one orange
(I like to mix the rhubarb with pear or apple and always add sultanas as well ;)
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