This crumble recipe is really well behaved, stays lovely and crunchy as it has been cooked separately. Well worth your while multiplying it x 4, then you will always have a stash of it in the freezer. Serves 6-8 You will need
30cm round gratin dish
For the crumble 120 plain flour 60g caster sugar 60g demerara sugar 120g unsalted butter, cut into small dice at room temperature
For the compote 20ml water 80g caster sugar 600g apples, such as Cox’s 60g cold, cubed unsalted butter 230g blackberries
1. Preheat the oven to 200c.
2. Sift the flour into a large bowl, add both sugars and stir to combine.
3. Lightly rub in the butter using your fingertips until you have a light breadcrumb texture.
4. Scatter the crumble topping directly onto a baking tray and cook in the oven for 15 minutes until lightly coloured. Tip onto a plate, break it up with your fingers and set it aside.
5. Put water into a large saucepan, spoon the sugar evenly over and leave for 1-2 minutes to allow it absorb the water. Peel half and core the apples and cut them into small dice, set aside.
6. Over a medium high heat, cook the sugar syrup into a very pale blonde caramel, then stir in the butter off the heat.
7. Add the diced apples, return to a medium low heat and cook for 8-10 minutes.
8. Stir the blackberries into the hot apples and then remove from the heat. Immediately tip the fruit and juices into the gratin dish, set aside to cool down.
9. Scatter the crumble mixture over the cooled fruit to form an even layer. Bake the crumble in the oven for 10 minutes. Serve hot or warm with vanilla ice cream.