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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