Tuesday, 13 September 2005

Apple and bramble crumble

For the filling
900g/2lb tart cooking apples
350-400g/12oz-1lb blackberries
175g/6oz demerara sugar

For the topping
225g/8oz plain flour
175g/6oz butter
55g/2oz sugar

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel, core and slice the apples.
3. Layer the apples, blackberries, and sugar in a large pie dish or casserole.
4. Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the sugar and mix through.
5. Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
6. Cool for a few minutes and then serve with custard, cream or ice cream.

I tend to make far more topping than the recipe calls for. According to my family, it's the best bit.

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