Small batch apple & blackberry crumble

Recipe by Rosie Morgan

Pink Haired Pastry Chef

A WORD FROM THE CHEF

This delicious and comforting dessert is a classic. The sweet yet tart apples and blackberries compliment the cinnamon and the crumble topping is crispy and buttery. It’s gorgeous served warm with custard or ice cream. It is a small batch recipe, so it makes enough to serve just two (or one with leftovers!).

I use a small baking dish that I picked up in deals, it is ideal for small bakes like this.

INGREDIENTS

For the apple and blackberry filling

200 grams peeled and chopped cooking apples like Bramley

100 grams blackberries

fresh or frozen

75 grams caster sugar

For the crumble topping

50 grams plain flour

25 grams brown sugar

1/2 tsp ground cinnamon

30 grams butter melted

20 grams oats

10 grams chopped mixed nuts

METHOD

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

In a mixing bowl, add the peeled and chopped apples, blackberries and caster sugar. Toss to coat the apples. Transfer to a small. deep baking dish and leave to one side as you prepare the crumble.

In a mixing bowl, add the flour, brown sugar and cinnamon. Mix together until combined.

Add in the melted butter and mix again until it resembles chunky breadcrumbs.

Add the oats and chopped nuts and mix together.

Sprinkle the crumble topping all over the apples and blackberries.

Bake for 30-45 minutes or until the apples are soft. To check if it’s done, use a sharp knife to pierce into the apples at the bottom, if they are soft and give way easily, it is ready.

Allow to cool slightly but serve warm.

Cooled leftovers can be transferred to an airtight container and placed into the fridge for up to three days.

Leftovers can be reheated in the microwave for 20-30 seconds before serving.

ABOUT THE CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

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