Luxury Apple & Blackberry Crumble

Total Time
20m
- Prep Time
  10m
- Bake Time
  10m
Serves
8

Skill Level
Easy
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This luxuriously indulgent crumble is an interesting twist on the traditional apple and blackberry pudding and looks beautiful when served with a dusting of icing sugar. This recipe featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Method

Preheat the oven to 180°C (160°C fan, gas mark 4).
Roll out the pastry between two sheets of cling film and cut out disks with a metal ring. Place onto a greased baking sheet and bake for 10-12 minutes or until golden.
For the crumble, mix together in a bowl the two flours, dark muscovado sugar, mixed spice, rolled oats and make a well. Add the softened butter and rub into the dry ingredients with your finger tips. Place this mixture onto a baking tray and bake 10-12 minutes until golden.
For the filling, add the apples and blackberries, light muscovado sugar, cinnamon and the seeds of the vanilla pods to a frying pan and fry until the fruit has softened. Add a splash of calvados and flambe. Drain the fruits and keep the fruit juice syrups.
On a plate, place a metal ring in the centre and lift a pasrty disk into the ring. Next, spoon in some fruit mix and then top with the crumble.
For the custard, heat the cream and vanilla paste in a saucepan. In a bowl, whisk the egg yolks, sugar and cornflour until well combined. Slowly add in the hot cream and keep whisking. Return the mixture back into the saucepan and keep stirring until the mixture thickens. Add a dash of calvados and serve hot over the crumble.
As a final touch garnish with a toffee apple. Heat the sugar until it turns into a caramel. Dip the mini apples into the hot caramel and place onto a lined baking tray to cool. Once cool place on top of the crumble.

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100g Plain white flour
100g Plain wholemeal flour
100g Porridge oats (rolled)
200g Billington’s Unrefined Dark Muscovado Sugar

The rich taste and all-natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys.
200g Butter (unsalted)
2 tsp Mixed spice
350g Shortcrust pastry (sweet, Homemade or bought)

400g Apple(s) (cox's, Peeled and cut into chunks)
100g Blackberries (fresh or frozen)
100g Billington’s Unrefined Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.
Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
2 tsp Cinnamon (ground)
2 Vanilla pods
0 Calvados (splash of, Optional)

1 tsp Nielsen-Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.
300ml Double cream
4 Egg yolk(s) (free range)
1 tsp Cornflour
30g Billington’s Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
1 tbsp Calvados (optional)

200g Silver Spoon Caster Sugar

Silver Spoon Caster Sugar has finer granules which incorporates more air into your bakes which means it is perfect for adding volume to a mixture when baking and produces extra light cakes. This sugar is also homegrown using sugar beet.
6 Apple(s) (mini)

Luxury Apple & Blackberry Crumble

Total Time

Prep Time

Bake Time

Serves

Skill Level

0 Reviews

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Method

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Reviews

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Ingredients

For the crumble topping

For the filling

For the custard

For the toffe apple decoration

Utensils