Categories
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Autumn Crumble |
Tips: Autumn heralds the harvest of apples
and succulent soft fruits, and it is the
perfect season to go foraging among
the hedgerows. The pinhead oatmeal in
the topping makes this traditional hot
dessert especially crunchy and
flavoursome. Serve hot with creme
fraiche or ice cream.
You can use almost any combination of
fruit in a crumble, including rhubarb,
blackcurrants and gooseberries.
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Yield:8
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INGREDIENTS: |
| 2 lb |
cooking apples |
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| 4 cups |
blackberries |
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| OPTIONAL |
juice of 1/2 lemon |
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| 1 cup |
wholemeal (whole-wheat) flour |
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| 1/2 cup |
soft light brown sugar |
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| scant 1 cup |
sugar |
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FOR THE TOPPING |
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| 1/2 cup |
butter |
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DIRECTIONS:
- Preheat the oven to 400`F. To make the crumble topping, rub the butter into the flour, and then add the oatmeal and brown sugar and continue to rub in until the mixture begins to stick together, forming large crumbs.
- Mix in the grated lemon rind, if using.
- Peel and core the cooking apples, then slice into wedges. Put the apples, blackberries, lemon juice (if using), 2 tbsp water and the sugar into a shallow ovenproof dish, about 9 cups capacity.
- Cover the fruit with the crumble topping and sprinkle with a little cold water. Bake for 15 minutes, then reduce the heat to 375`F and cook for another 15-20 minutes until crunchy and brown on top.
- Serve hot with custard, creme fraiche or vanilla ice cream.
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