Apple and blackberry crumble

servings 6
1 hour 30 minutes

Ingredients

Crumble topping

  • 250g of plain flour
  • 170g of butter
  • 110g of macadamia nuts
  • 110g of almonds, nibbed
  • 110g of Demerara sugar
  • 4 drops of vanilla extract
  • salt

Apple and blackberry crumble filling

  • 4 Granny Smith apples
  • 50g of butter
  • 200g of blackberries
  • 50g of sugar

Method

1
Preheat the oven to 160°C/gas mark 3
2
To make the crumble topping, combine all of the ingredients in a food processor and blend until they resemble breadcrumbs
  • 250g of plain flour
  • 170g of butter
  • 110g of macadamia nuts
  • 110g of almonds
  • 110g of Demerara sugar
  • 4 drops of vanilla extract
  • salt
3
Spread out the crumble on a baking tray and bake in the oven for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden-brown and set aside to cool
4
To make the apple and blackberry filling, peel and core the apples then cut them into even-sized pieces, about 3-4cm wide
  • 4 Granny Smith apples
5
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces
  • 50g of butter
6
Cook gently for 5–8 minutes until the apple is just becoming tender, then add the blackberries and sugar and continue cooking for a further 8–10 minutes
  • 200g of blackberries
  • 50g of sugar
7
Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10–12 minutes before serving with hot custard, cream, vanilla ice cream, or all three!