Apple and blackberry crumble

Apple and blackberry crumble

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

This recipe goes to show that everyone can learn new dishes, even French chefs, as I discovered when I met some people who had opened a restaurant in Paris serving exactly this. Some people cook the filling beforehand and add the crumble over the top, and others do it this way. I think that if you have the time in the oven, this is the better of the two. The secret is to cut the apples into large pieces, and as it cooks the crumble and the filling will go crisp around the edges.

Ingredients

Quantity Ingredient
4 bramley apples
200g demerara sugar
300g blackberries
175g plain flour
50g ground almonds
1 teaspoon ground mixed spice
150g butter
50g flaked almonds

Method

  1. Preheat the oven to 150°C. Peel and core the apples, cut them into quarters and put them in a 22 x 28cm deep-sided baking dish. Dust with a little of the sugar, then place the blackberries on top and set aside.
  2. Put the rest of the sugar, flour, ground almonds and mixed spice into a bowl and stir together. Cut the butter into cubes and rub it into the flour with your fingertips until it resembles breadcrumbs. Scatter the mixture over the top of the fruit, sprinkle over the flaked almonds, and cook in the oven for 1 hour, until golden and bubbling. Remove and allow to cool for 5 minutes before serving with pouring cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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