Apple & Blackberry Shortbread Crumble
Sweet apple and blackberries with a rich, buttery shortbread crumble
Equipment
- 1 Vegetable Peeler
- 1 Paring Knife
- 1 Chopping Board
- 1 Scales
- 2 Mixing Bowl
- 1 Large Frying Pan
- 1 Wooden spoon
- 1 Tablespoon
- 1 Oven Proof Baking Dish around 1.5 to 2 litres
Ingredients
- 600 grams Apples (about 6 apples)
- 250 grams Blackberries
- 50 grams Golden caster Sugar (use more or less to taste)
- 200 grams Plain Flour
- 135 grams Butter, cubed
- 65 grams Golden caster Sugar
- 1 tablespoon Demerara Sugar
- 1 lemon, squeezed - juice only
Instructions
- Fill one of the mixing bowls with cold water and add the juice of the lemon
- Use a vegetable peeler to peel the apples easily.
- Cut each apple into quarters and remove the core.
- Chop each quarter into chunks - about 9 chunks per quarter
- As you chop each quarter, place the chunks of apple into the lemon water. this prevents the pieces turning brown while you continue to peel and chop.
- Drain the apples and place into the frying pan with half of the sugar and a small splash of water - about a tablespoon
- Heat the apples, stirring together with the sugar, until they start to soften.
- Taste at this point to see if the apples are sweet enough. Add more sugar if necessary and cook for another minute and taste again.
- When the apples are sweet enough add in the blackberries.
- Continue to cook over a low heat until the blackberries start to release their juice and turn the apples a beautiful ruby red.
- Take the frying pan off the heat immediately and spoon the fruit into the ovenproof baking dish
- Now make the crumble
- Place the flour into the other mixing bowl and rub in the butter gently with just you fingertips until the mixture looks like wet sand.
- Stop at this stage and stir in the caster sugar
- Continue to work the mixture very gently until it starts to form small clumps then stop.
- Spoon the crumble mixture ontop of the fruit but do not press it down - this is a rich, buttery mixture that will form a crust if you do!
- Gently spread the mixture evenly so that it reaches all the edges
- Sprinkle over the demerara sugar for extra crunch
- Bake for approx. 30 minutes until the crumble is beautifully golden
- Preheat oven to 190℃ / 170℃ Fan / 375℉ / Gas 5
