Tuesday, 15 October 2013

Comfort Pudding

Nothing ends an Autumn meal quite like a Blackberry & Apple Crumble
 - it's a real crowd pleaser.
Here's one I made at the weekend.
Despite 'not wanting' any, my dd managed to eat a big bowl full after dinner and much to 
Mr. Kiss' annoyance, she even ate the leftovers for breakfast the next day!

Heat the oven to 180C/160 Fan.
Peel and core 3 eating apples and 2 Bramleys - slice thickly.
Put the apples in a pan with 2tsp cinnamon, 100g demerara sugar and a splash of water.
Cook slowly, until the apples are beginning to soften, but still retain their shape.
Place the apples in an ovenproof dish. Scatter over the blackberries.

You can jazz up your crumble topping with dried fruits or nuts, 
but I usually just stick to a simple, oaty mix.

100g plain flour  
50g porridge oats   
75g butter    
100g brown sugar

Put everything in a food processor and blitz a few times, until it looks, well...crumbly!! 
You don't want a really fine crumb.
(You can do this by hand if you have to).
Scatter the crumble mix over the fruit, covering it completely.
Bake in your preheated oven for 40 mins.
Keep your eye on the crumble near the end of the cooking time,
so that the topping doesn't burn.

Serve with custard, cream, or ice-cream.

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