Apple and blackberry Crumble Recipe:
Fruit crumbles have been cooked in England and America under the guise of ‘crumbles’, ‘cobblers’, ‘crisps’, ‘pandowdys’, ‘Brown Bettys’ and ‘buckles’ for many years. Although varying slightly, all seem to combine a deep-dish preparation of seasonal fruit topped with buttered or toasted crumbs of oats, flour, biscuits or breakfast cereals. apple and blackberry crumble recipe
Some sources state that the fruit crumble originated during World War 2 in England, when the ingredients for a complete pie crust were found to be too expensive, although American food writers claim their version, the ‘crisp’, developed as early as the 1920s.
In addition to apples and berries, stone fruits such as peaches, apricots and plums have often been used in these preparations. For a unique added tanginess, rhubarb has frequently been added to enhance the flavour of the existing cooked fruits. According to John Carlstrom,cinnamon, nutmeg and ginger have also found their way into some versions of this dessert. In fact, he adds that ‘there are about as many different recipes for apple crisp as there are people that eat it, and even veteran bakers rarely make it the exact same way twice.’ apple and blackberry crumble apple and blackberry crumble recipe
In this particular recipe, apples and berries are used to create a delicious hot dessert. Apples have been used in pies and tarts for centuries. When added to berries the resulting taste sensation can become nothing short of sublime. For a delicious, time-saving crumble effect, nothing beats the brown sugar, raw oats and wholemeal flour used in this dish.
Number of Servings
- 6 medium apples (peeled and sliced)
- 1 1/2 cups blackberries, raspberries or boysenberries (tinned, frozen or fresh)
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 3/4 cup raw oats
- 1/2 cup plain flour
- 1/2 cup wholemeal flour
- 1/2 cup raw sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- Place the sliced apples, along with a sprinkle of water, in a heavy saucepan. Cover and cook until the apples become soft. Mix in the berries, one tablespoon of sugar and the lemon juice. Remove from heat.
- In a bowl, add together the raw oats, plain flour, wholemeal flour, raw sugar, brown sugar and melted butter. Combine until a coarse texture is produced. apple and blackberry crumble recipe
- Distribute the cooked fruit over the bottom of a 20cm ovenproof baking dish. Spoon on the crumble topping. Place in a preheated 180 degrees celsius oven and bake until the topping is golden brown in colour.
- Remove the dish from the oven and serve with fresh whipped cream, custard or ice cream.