Apple and Blackberry Crumble – Recept

Serves: 6
Calories: 273
Fat: 13g, saturated: 8g 

FOR THE CRUMBLE:

–       125g plain flour

–       90g firm butter, finely chopped

–       1 level teaspoon ground cinnamon

–       4 tablespoons Demerara sugar

FOR THE FILLING:

–       750g cooking apples

–       2 tablespoons Demerara sugar

–       good squeeze of lemon juice

–       150-200g blackberries

–       1.25 litre ovenproof dish, buttered

1. Set the oven to 190C or Gas Mark 5.

2. To make the crumble: Measure the flour into a bowl and lightly rub in the butter until mixture starts to bind together. Stir in the cinnamon and 3 tablespoons sugar and work the mixture until it forms clumps.

3. For the filling: Peel, core and thinly slice the apples. Put half of them into the dish, sprinkle with half the sugar and a little lemon juice. Spread the blackberries over, then layer the rest of the apple slices on top, sprinkling with the rest of the sugar and more lemon juice.

4. Spoon the crumble topping over, in an even layer to cover the fruit. It will sink down as the fruit softens in the oven. Put the dish on a baking tray. Sprinkle the top with the extra tablespoon of sugar. Bake for 35-40 minutes until the top is golden and the fruit softened. Serve with custard or cream.