Several variations of apple crumble are enjoyed across the UK, whether it’s apple on its own, rhubarb or blackberries.
According to the recipe notes, James Martin’s blackberry and apple crumble is “classic, delicious and just perfect”.
It added: “What could be better on a cold day than finishing a meal with this delicious blackberry and apple crumble?”
James even added his homemade custard recipe if you want to go the extra mile.
It serves six and is easy from start to finish in under an hour, a perfect quick pudding option.
Ingredients:
For the filling:
One kilogram of Bramley apples, peeled, cored and sliced
150g blackberries
For the crumble:
250g plain flour
250 Demerara sugar
250g butter, diced and chilled
Method:
I started by preheating my oven to 180C before peeling and slicing the apples which was by the far most tedious step.
I then tossed these into the baking dish before getting on with making the crumble topping.
To make it, I added the diced butter into a bowl with the flour, mixing with my fingertips until it created a breadcrumb texture.
Once at that stage, James said to add in the sugar and briefly mix until well distributed.
Next, I added the blackberries into the baking dish with the apples, dusting lightly with a little sugar.
The recipe then called for the crumble topping to be added to the fruit before baking it in the oven for 45 minutes.
My crumble took the entire 45 minutes to cook until it was bubbling and the apples inside were nice and soft.
I was sceptical that the filling wouldn’t be sweet enough without any sugar but it was delicious and the crumble topping was perfect.
The recipe was super easy to follow and it definitely beat the usual recipe I follow from BBC Good Food.
The ratio of apple to blackberry filling was perfect and it had the right amount of sweetness running through.
