Apple & Blackcurrant Crumble

  • Serves : 8
  • Difficulty level : Easy
  • Type : Dessert

Recipe from the Blackcurrant Foundation 

Ingredients

  • For the filling
  • 2 Bramley apples peeled, cored & cut into 3cm chunks
  • 3 tbsp granulated sugar 
  • 1 tbsp lemon juice 
  • 170g blackcurrants  (fresh or frozen)
  • For the crumble
  • 125g plain flour 
  • 50g porridge oats 
  • 50g light brown soft sugar 
  • 100g unsalted butter, chilled cut into cubes
  • 50g chopped nuts of your choice 
  • pinch vanilla powder (optional) 
  • 1 tbsp demerara sugar 
  • A scoop Vanilla ice cream or custard to serve 

Method

  1. Preheat the oven to 200˚C, gas mark 6. Toss the apples with the sugar, lemon juice and a pinch of salt.
  2. Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.
  3. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).
  4. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top.
  5. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.
  6. Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.

By | 6 June 2018