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Luxury Apple & Blackberry Crumble

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About the bake

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.

20Total Time
10Prep Time
10Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Step 2:

    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.

  3. Step 3:

    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.

  4. Step 4:

    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.

  5. Step 5:

    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.

  6. Step 6:

    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.

  7. Step 7:

    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.

Ingredients

  • For the crumble topping

    • 100g Allinson's Plain White Flour
    • 100g Plain wholemeal flour
    • 100g Porridge oats (rolled)
    • 200g Billington's Unrefined Dark Muscovado Sugar
    • 200g Butter (unsalted)
    • 2 tsp Mixed spice
    • 350g Shortcrust pastry (sweet, homemade or bought)
  • For the filling

    • 400g Apple(s) (cox's, peeled and cut into chunks)
    • 100g Blackberries (fresh or frozen)
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 2 tsp Cinnamon (ground)
    • 2 Vanilla pods
    •  Calvados (splash of, optional)
  • For the custard

    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 300ml Double cream
    • 4 Egg yolk(s) (free range)
    • 1 tsp Cornflour
    • 30g Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Calvados (optional)
  • For the toffe apple decoration

    • 200g Silver Spoon Caster Sugar
    • 6 Apple(s) (mini)

Utensils

  • Cling film
  • Pastry cutter
  • Baking sheet
  • Mixing bowl
  • Baking tray
  • Plate
  • Metal ring
  • Saucepan

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