It’s the stuff of British dessert dreams and this easy peasy recipe can be whipped together by the least likely of Nigellas among us.
It’s fruity, it’s biscuity, it’s comforting.
It’s fruity, it’s biscuity, it’s comforting and there’s always plenty of leftovers to enjoy warmed up the next day in front of a cosy film.
Gather your ingredients, roll up your sleeves and grab a spoon – Autumn puddings don’t get much better than this crumbly fella.
SERVES 8+
PREP:
40 MINS
COOK:
30 MINS
EASY
INGREDIENTS
Ingredients
For the Crumble:
120g plain flour
60g caster sugar
60g unsalted butter
100g oats
30g demerara sugar
For the Compote
300g Braeburn apple
30g unsalted butter
¼ tsp ground cinnamon
Vanilla
100g dark soft brown sugar
200g rhubarb (drained)
115g blackberries
Cream (for serving)
- Tip 120g plain flour and 60g caster sugar into a large bowl. Add 60g unsalted butter, and the oats, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice. Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven at 180° for 5-10 mins. Serve with cream.
