Whether opting for a classic apple crumble, adding blackberries or going for a peach crumble, they are all a delicious winter pudding. Made in so many different ways, everyone has their own take on what a crumble should include. However, I opted for Raymond Blanc’s recipe , a super simple and traditional apple and blackberry crumble recipe .
The notes on BBC Good Food said: “Make this seasonal apple and blackberry crumble for a comforting family pud. “Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit.” Ingredients: 120g plain flour 60g caster sugar 60g unsalted butter, at room temperature 300g Braeburn apple 30g unsalted butter 30g demerara sugar 115g blackberries A quarter teaspoon of ground cinnamon Vanilla ice cream, to serve Method: Heat the oven to 190C or 170C fan and then tip the plain flour and caster sugar into a large bowl.
Add in the unsalted butter and then rub into the flour using your fingertips to make a light breadcrumb texture, making sure not to overwork it. Raymond Blanc recommends pre-baking the crumble for an extra crunch but this turned out way too crispy and biscuit-like for my liking. If that is what you’re after, bake for 15 minutes.
If not, set aside the topping whilst you make the compote. Peel, core and cut the apples into 2cm cubes before putting the unsalted butter and demerara sugar in a medium saucepan. Cook for three minutes until the mixture turns to a light caramel.
Stir in the apples .