Monday, 22 June 2015

blackberry-apple crumble


whenever i hear the words blackberry and apple together, i presume we are discussing electronics and gadgets.  never fruit.  which is strange because i'm pretty sure most of my waking (and sleeping) thoughts revolve around food.  in fact i'm certain of it.


today however, i'm leaving behind the tech world, in favour of the always popular fruit crumble world.  otherwise known as the best ending/beginning part to any meal.

and assuming that you are just like me you also go heavy on the crumble component.


truthfully i wanted a blackberry-rhubarb crumble for my father's day BBQ, but there was no rhubarb to be had (insert sad face here), so instead i substituted the tart granny smith apple, and made myself a promise that by the end of summer a blackberry-rhubarb crumble is in the cards.

twist my arm, i'll take a crumble any day of the week.
#heavyonthecrumble




blackberry-apple crumble

ingredients:
4 cups granny smith apples, peeled, cored, sliced
2 cups blackberries
1/3 cup sugar
2 tablespoons flour
juice of 1/2 lemon

crumble topping
3/4 cup quick oats
1 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon cinnamon
3/4 unsalted butter.

vanilla ice cream for serving (this is not optional)


method:
preheat oven 375F.  spray baking dish with non stick spray and set aside.
in large bowl combine apples, blackberries, sugar, flour, and lemon juice and toss to evenly coat.  place fruit in prepared dish.  set aside.
in medium bowl combine oats, flour, brown sugar, and cinnamon and mix well.  cut in butter using a pastry cutter or your handles till coarse crumbs are formed.  scatter over top of fruit. (using as much as you'd like, or all of it if you are me)
bake for 45-55 minutes.  if topping begins to brown too quickly cover with aluminium foil.
remove from oven and allow to cool before serving.

serve warm with vanilla ice cream.

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