The Hairy Bikers' apple and blackberry crumble recipe is the perfect ending to a Sunday roast.
This Hairy Bikers‘ apple and blackberry crumble recipe is a great autumnal dessert with both fruits coming into season in late August/early September. Si King and Dave Myers – AKA cheeky chappies, The Hairy Bikers – are experts in classic British comfort food. Here, they’ve landed on the perfect crumble recipe: the tartness of the warm, juicy fruit being offset by a sugary, crunchy topping. It will take just over an hour to make this classic dish and it’s best served with a dollop of hot and creamy vanilla custard.
- 3 eating apples, peeled, quartered and cored
- 2 Bramley cooking apples, peeled, quartered and cored
- 2tsp cinnamon
- 100g demerara sugar
- 300g blackberries
- 175g plain flour
- 1tsp cinnamon
- 140g soft brown sugar
- 35g porridge oats
- 180g cold unsalted butter
Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
Preheat the oven to 170°C, gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with homemade custard.
Top tip for making the Hairy Bikers' apple and blackberry crumble recipe:
If you're short on brown sugar then you can swap in the same amount of caster sugar instead. It may not taste quite as rich and deep as the brown sugar, but it'll still do the trick.
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