Blackberry And Apple Crumble Recipe | Food

Hugh Fearnley-Whittingstall recipes Blackberry and apple hazelnut crumble recipe

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Date Published:: 06/09/2007

Serves 6

Ingredients

650g Bramley apples
250g blackberries
20g caster sugar
75g caster sugar for the filling
125g cold, unsalted butter
200g plain flour
75g roughly chopped hazelnuts
custard or vanilla ice cream to serve

Method: How to make blackberry and apple hazelnut crumble

1. Preheat the oven to 190°c, Gas Mark 5.

2. Peel, core and roughly chop 650g Bramley apples. Put them in an ovenproof dish of around 1.5 litre capacity. Add 250g blackberries and 4 tbsp caster or granulated sugar (or to taste) and toss together.

3. Cut 125g cold, unsalted butter into small cubes. Add to 200g plain flour and rub in with your fingertips until the mixture resembles breadcrumbs. (Alternatively, do this in a food processor, then transfer to a bowl). Stir in 75g caster sugar and 75g roughly chopped hazelnuts.

4. Spread this mixture lightly over the fruit, then bake for 30-35 minutes, until golden brown on top, and bubbling underneath. Serve hot with custard or vanilla ice cream.

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