A cosy British pudding of caramelised apples and juicy blackberries under a light, buttery crumble — best served warm with a scoop of vanilla ice cream.
- 120g Plain Flour
- 60g Caster Sugar
- 300g Braeburn Apples
- 30g Butter
- 30g Demerara Sugar
- 120g Blackberries
- ¼ teaspoon Cinnamon
- to serve Ice Cream
Tags:
PuddingVideo
Preparation
- Heat the oven to 190C/170C fan/gas 5. Tip the flour and caster sugar into a large bowl, add the butter, and rub it in with your fingertips to a light breadcrumb texture — don't overwork it or the crumble will turn heavy.
- Spread the mixture evenly over a baking sheet and bake for 15 minutes, or until lightly coloured.
- Meanwhile, peel, core and cut the apples into 2cm dice. Melt the butter and demerara sugar together in a medium saucepan over medium heat and cook for 3 minutes until it turns a light caramel.
- Stir in the apples and cook for 3 minutes, then add the blackberries and cinnamon and cook for 3 minutes more.
- Cover, take off the heat and leave for 2–3 minutes to finish cooking in the pan's warmth.
- Spoon the warm fruit into an ovenproof gratin dish, scatter over the crumble, and reheat in the oven for 5–10 minutes. Serve with vanilla ice cream.
