Friday, November 2, 2012

My apple & black berry crumble

So while I'm down the path of luscious desserts my grandad Jackie used to adore this next one is a given.

He used to love equal measures of apple tart to cream and I'd say when my gran "Nanos" made the apple tart for him she'd be lucky to get at least One slice from it.

So with all things sweet iv put a little twist to his apple tart and invited along some crowd pleasers . For this recipe you will need:

Crust:
175g flour
25g icing sugar
100g diced cold butter
1 egg yolk
1 tablespoon of water

Filling:
7 small apples peeled and sliced thinly
1 punnet of blackberries
Zest of 1 orange

Crumble
100g of light brown muscavado sugar
100g of butter
200g of flour

So lets get started get your pastry dough made wrapped in cling film and then pop in the fridge this will keep the butter cold which will prevent it from shrinking away from the sides of the flan tin.

Blind bake @190' for 10 mins remove the foil and bake for a further 8 mins. With apples and blackberries comes lots of moisture so this will prevent a soggy bottom!!!

In a uniform pattern place the apple slices on the pastry. once all the slices are down pop the gorgeous blackberries evenly over the apples .

Next get started on your crumble. In a bowl pour in your flour and sugar and combine. Then add your cubed butter and rub them all together until you get a crumb like consistency.

Sprinkle this liberally over your apples and blackberries and pop it in the oven @ 180' for at least 30 minutes, by the time your crumble has goldened your fruit has softened nicely and the glorious purple tones from the blackberries have mingled with your apple slices...

I kept true to jackies tradition and teamed this crumble with whipped cream more of a 70/30 ratio than his 50/50...(",)

Enjoy
Rebecca

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