Ingredients
Both components of this dish can be done in bulk and frozen in batches. Then it's just a matter of defrosted and cooking when needed. A real simple go to dessert recipe that can be thrown together quickly if unexpected guests arrive or you fancy something warm fir dessert in the cold months.
Crumble topping
- 250g Plain flour
- 170g Unsalted butter
- 180g Hazelnuts
- 110g Dark brown sugar
- 3 Drops vanilla essence
- Pinch fine sea salt
Apple crumble filling
- 4 Granny Smith Apples, if you prefer you can use cooking apples
- 55g Butter
- 210g Blackberries
- 50g Light brown sugar
Method
- In order to make the crumble topping, preheat the oven to 160oC.
- Place all the ingredients into a food processor and blend until you reach a rough breadcrumb texture.
- Evenly spread the mixture onto a greaseproof lined baking tray and place in the oven.
- Stir the mix every 10 mins and after 35 – 40 mins the mixture should be golden brown.
- Once you reach the correct colour set aside and allow to cool.
- For the crumble filling, peel core and chop the apples into 4-5 cm wide chunks.
- Place a heavy based saucepan onto the stove over a medium heat. Add the butter.
- When the butter starts to foam add the apples. Don't let the butter turn too brown before adding the apples.
- Once the apples are added cook gently until they are just becoming soft or tender.
- Add the blackberries and the sugar.
- Allow to cook for a further 5 mins and remove from the heat.
- At this stage you can allow both the topping and the filling mix to cool and then freeze into batches.
- To prepare the crumble for cooking, spoon the mixture into an ovenproof dish, you can serve it in one large dish or separate into 6 individual serving dishes.
- Sprinkle with an adequate amount of the crumble topping.
- Place it into the already hot oven for approx. 12 – 15 mins just before you are ready to serve.
- Serve with a good vanilla ice cream and some whipped cream. Even better serve it with custard and vanilla ice cream.
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