Since launching my new food PR company shameless plug!) in January, there has been little time for experimenting in the kitchen and even less time for my regular weekend pottering. The hubby and kids have had to make do with the easy, fail safe recipes in my repertoire; Slow Cooker Bolognese, Prawn and Vegetable Curry, Oven Baked Risotto to name just a few.
Last Sunday arrived though and I thought it was about time I took a break from the laptop (which I have been permanently glued to for the last 4 weeks) and got back into the kitchen. The lovely people at Roddas had sent me a tub of clotted cream to celebrate my recent birthday (2 more years until the big 3 Oh!) and I thought a nice tart fruity crumble would be the perfect accompaniment.
The blackberries and raspberries I had stashed away in the freezer last August were defrosted and the apples were duly peeled and chopped - and that was the hardest part of this recipe. The 3 year old made the crumble topping, which kept her quiet for a good 10 minutes - always a bonus when hubby is watching the footie. Then, after a 45 minute blast in the oven out popped a beautifully golden crumble with the dark red juices bubbling up at the sides.
Apple, Raspberry and Blackberry Crumble
Printable Recipe
Ingredients: to serve 6-8
900g Bramley Apples, peeled, cored and chopped
250g Blackberries, defrost if frozen
250g Raspberries, defrost if frozen
150g Granulated Sugar
1 Lemon
For the Crumble
225g Plain Flour
175g Butter, cubed
50g Demerera Sugar
125g Oats
Method:
Step 1: Preheat oven to 200c/180fan. Put the chopped apples, raspberries and blackberries in an ovenproof dish (I used a lasagne dish). Sprinkle with the sugar and squeeze over juice of 1 lemon.
Step 2: Rub together the flour and butter then stir in the sugar and oats and mix thoroughly.
Step 3: Bake in the oven for 45 minutes - cover with foil if top browning too much.
Don't forget to follow my kitchen antics on Twitter and Facebook. I also have a new Business Facebook page too!
Apple, Raspberry and Blackberry Crumble
Printable Recipe
Ingredients: to serve 6-8
900g Bramley Apples, peeled, cored and chopped
250g Blackberries, defrost if frozen
250g Raspberries, defrost if frozen
150g Granulated Sugar
1 Lemon
For the Crumble
225g Plain Flour
175g Butter, cubed
50g Demerera Sugar
125g Oats
Method:
Step 1: Preheat oven to 200c/180fan. Put the chopped apples, raspberries and blackberries in an ovenproof dish (I used a lasagne dish). Sprinkle with the sugar and squeeze over juice of 1 lemon.
Step 2: Rub together the flour and butter then stir in the sugar and oats and mix thoroughly.
Step 3: Bake in the oven for 45 minutes - cover with foil if top browning too much.
Don't forget to follow my kitchen antics on Twitter and Facebook. I also have a new Business Facebook page too!
7 comments:
Oh, this and a cup of nice hot coffee and a piece of heaven has been found on earth! Blessings, Catherine
Now that is just the tonic at this time of year. Its grey and glommy and blowing a gale here at the moment and a nice big bowl of this would be welcome comfort right about now!
Yummy yum yum - I love crumble!
That crumble looks the business and I'm sure a big dollop of clotted cream was just the right thing to have with it - yum!
Looks gorgeous Beth. You should have added a picture of your wee helper making the topping :)
Oh man topped with clotted cream?! heaven
You can't beat a good crumble!
Good luck with the business
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