Last week mum and I had a crumble craving. Embarrassingly, I could probably count the number of times I've made a crumble on one hand. They're so quick and easy to make, not to mention incredibly tasty and comforting, that I have no idea why I don't make them more often.
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Probably because I would become morbidly obese if I allowed myself to make pudding every night.
But at least with crumble you get to fool yourself that it's nearly healthy. Look, it has *two* types of fruit!
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Sweet, buttery crumble with tart blackberries and apples. What's not to like? I toyed with the idea of using cinnamon but went with almond instead. I liked the sweetness and extra texture it added to the crumble topping.
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Apologies for the shoddy night time photographs, the grainy quality is pretty horrific. No amount of brightness or contrast could help, but the crumble was too tasty not to share.
Apple, blackberry and almond crumble
Probably because I would become morbidly obese if I allowed myself to make pudding every night.
But at least with crumble you get to fool yourself that it's nearly healthy. Look, it has *two* types of fruit!
Sweet, buttery crumble with tart blackberries and apples. What's not to like? I toyed with the idea of using cinnamon but went with almond instead. I liked the sweetness and extra texture it added to the crumble topping.
Apologies for the shoddy night time photographs, the grainy quality is pretty horrific. No amount of brightness or contrast could help, but the crumble was too tasty not to share.
Apple, blackberry and almond crumble
I didn't particularly follow a recipe, but this is roughly what I did:
filling:
1 small packet of blackberries
5 or 6 small eating apples - peeled, cored and cut into chunks
demerara sugar for sprinkling over the fruit
crumble:
100g plain flour
100g butter, cubed plus extra for greasing the dish
100g demerara sugar
50g rolled oats
50g ground almonds
handful of flaked almonds
Preheat the oven to 180C/160 fan/Gas 4 and butter a small ovenproof dish. Cut up enough fruit to sufficiently fill your dish. Once you're happy with the amount, sprinkle demerara sugar on top. The amount you use will depend on personal taste or the type of fruit used. At this point you could choose to soften the apples by lightly simmering/stewing them in a pan with a small amount of water, but we were lazy and didn't so our apples were still a little bit crunchy (which I quite liked.)
To make the crumble topping, rub together the butter and flour until it resembles breadcrumbs. Stir in the sugar, oats and ground almonds. Sprinkle your crumble mixture on top of the fruit in the dish and scatter a handful of flaked almonds on top. Bake on the middle shelf of the oven for roughly 40 minutes until the crumble topping has browned. Serve warm with custard, cream or ice-cream. Personally, I'm a fan of Bird's custard :)