Now that is a ridiculously bold claim in the title, but I do believe after amalgamating several recipes for this classic English dessert, I’ve finally nailed one that I will use over and over.
Hope you enjoy it if you venture to make it.
- 200g plain flour
- 100g butter
- 50g caster sugar
- 50g porridge oats
- A punnet of blackberries (fresh or frozen)
- Four apples (green are best)
- Lots and lots more sugar for layering
- Preheat your oven to 180C (160C fan), or gas mark 4 (I think).
- Grab a dish. Anything. Pie dish, casserole dish, or anything around 1.5-2 inches
- Prep the crumble. Weigh your flour into a mixing bowl and rub in the butter until breadcrumb like flakes emerge. This doesn’t need to be perfect, as some lumpier bits will add to the textures at the end.
- Add the sugar and the oats. Again, rub this together to achieve a breadcrumb consistency.
- Peel your apples.
- Using a knife slice around the edge of the apples, the get some thin slices, stopping at the core.
- Rub some butter around the dish, to stop the fruit sticking to the sides and bottom.
- Add one thin layer of apple to the bottom of the dish.
- Sprinkle with some sugar.
- Add a layer of blackberries.
- Sprinkle with sugar
- Keep going with steps 8 to 11, until you have used all of your fruit. Neatness is NOT the key here, as this is a homely crumble, not a work of art.
- Spread your crumbly crumble mix onto the top of the fruit.
- Add another layer of sugar.
- Cook in the oven for 35-40 minutes if you’ve used fresh blackberries, or 45-50 minutes if you’ve used frozen. Make sure the top doesn’t burn.
- Leave for 10-15 minutes before serving to ensure all the juices in the fruits thicken up.
A little note about the apples. People do say that peeling and coring the apples is a necessity. I disagree with anybody that gives this advice. Unless you are producing a dessert where the apples will be on display, this is uncessary. Just peel the apples using a standard veg peeler and then run the sides up and down the slicer edge of your standard kitchen grater. Or, you can use a knife. Or, if you’re posh and have one to hand, you can use a Mandolin. Any of these will do the job just fine.