Warm Apple and Blackberry Crumble

• all-purpose flour↗120g g
• fine sugar60g g
• unsalted butter60g g

  room temperature, cut into pieces

• Breburn apples↗300g g
• unsalted butter30g g
• demerara sugar↗30g g
• blackberries↗115g g
• ground cinnamon↗¼ tsp
• vanilla ice cream

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection) or gas 5. In a large bowl sift 120 g flour and 60 g granulated sugar.

2. 2

   Add 60 g cold unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Do not mix too long, otherwise the crumble will be heavy.

3. 3

   Evenly spread the crumb mixture into a baking dish and bake for 15 minutes until it attains a light golden colour.

4. 4

   Meanwhile prepare the fruit filling: peel 300 g Breburn apples, remove the core and cut into roughly 2 cm cubes.

5. 5

   In a medium saucepan melt 30 g butter together with 30 g demerara sugar over medium heat. Cook for 3 minutes until the mixture turns a light caramel.

6. 6

   Add the apples and simmer for 3 minutes. Then add 115 g blackberries and ¼ tsp ground cinnamon, stir and cook for another 3 minutes.

7. 7

   Remove the saucepan from the heat, cover with a lid and let the mixture rest for 2–3 minutes so the fruit finishes cooking in its own heat.

8. 8

   Place the warm fruit mixture into a baking dish, sprinkle with the prepared crumb topping and return to the oven for another 5–10 minutes until the top browns. Serve immediately, topped with a scoop of vanilla ice cream.