Blackberry and Apple Crumble
What makes this crumble the best one that I have either made or eaten is the 50:50 ratio of blackberries to apples, along with the salted butter (which was actually a mistake, I thought it was unsalted!) in the crumble topping which balances out all of the sweetness.
Ingredients for the crumble topping:
180g salted butter
180g plain flour
140g demerara sugar
100g oats
Ingredients for the filling:
400g blackberries
4 cooking apples - peeled, cored and chopped
1 tsp cinnamon
50g caster sugar
Method:
Rub the butter and flour together until the mixture resembles breadcrumbs - it is much easier to do this with very cold butter. Then add the oats and demerara sugar.
Assemble the apples and blackberries in an oven-proof dish and sprinkle over the caster sugar and cinnamon.
Cook for 40-45 minutes at 180C - be careful not to burn the top and keep checking it, either turn the oven down or cover it with tin foil.
