Apple & Blackberry Crumble
A crumble is the British answer to chaos: fruit at its most unstable, tamed by buttered breadcrumbs. The genius lies in the contrast, where Braeburn apples' sharp tang cuts through blackberry sweetness, while demerara sugar on top shatters between your teeth before melting into caramel. The cinnamon doesn't announce itself loudly here, it simply deepens what's already there. Make this when you need something warm that doesn't require precision or performance.
Instructions
Heat oven to 190C/170C fan/gas 5.
Tip the flour and sugar into a large bowl.
Add the 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.
Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice.
Put the butter and sugar in a medium saucepan and melt together over a medium heat.
Cook for 3 mins until the mixture turns to a light caramel.
Stir in the apples and cook for 3 mins.
Add the blackberries and cinnamon, and cook for 3 mins more.
Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
To 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..
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