October 2, 2013 by Bloke In A Kitchen
For this ultimate Autumnal comfort food, pre-cooking the crumble topping avoids soggy, uncooked crumble and retains the texture of the fruit.
The blackberry picking season is sadly almost over, but you may still find them in the shops.
For the crumble topping
120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into pieces
For the fruit compote
300g eating apples
30g unsalted butter
30g demerara sugar
¼ tsp ground cinnamon
vanilla ice cream, to serve
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. Sprinkle the mixture evenly over a baking sheet (on parchment paper is ideal) and bake for 15 minutes 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 minutes until the mixture turns to a light caramel. Stir in the apples and cook for 3 minutes. Add the blackberries and cinnamon, and cook for 3 minutes more. Cover, remove from the heat, then leave for 2-3 minutes to continue cooking in the warmth of the pan. (I then drain off some of the liquid, as I prefer the crumble to not be too ‘soggy’ – you can pour this fruity liquid into a cup and drink it – it’s an amazing treat!)
To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 minutes.
Serve with vanilla ice cream.