Friday, January 30, 2009

Apple and blackberry crumble

Beat the winter weather blues with this delicious crumble. Perfect for a Sunday lunch dessert!
Preparation Time 20 minutes
Cooking Time 35 minutes

Ingredients (serves 6)
* Melted butter, to grease
* 6 (about 1kg) granny smith apples, peeled, cored, thickly sliced
* 220g (1 cup) caster sugar
* 60ml (1/4 cup) water
* 1 cinnamon stick
* 150g frozen blackberries, thawed according to packet directions, drained on paper towel
* Vanilla ice-cream (optional), to serve
crumble topping
* 55g (1/4 cup, firmly packed) brown sugar
* 50g unsalted butter, at room temperature
* 2 tbs plain flour
* 5 granita biscuits (Arnott's brand), crushed
* 2 tbs rolled oats
* 2 tbs cornflakes
* 1 1/2 tbs shredded coconut

1. Preheat oven to 180°C. Brush a 1.25-litre (5-cup) ovenproof dish with melted butter to grease.
2. Place the apples, sugar, water and cinnamon stick in a large saucepan. Bring to the boil over a medium-high heat. Reduce heat to low, simmer uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until apple slices are tender but retain their shape.
3. Meanwhile to make the crumble topping, place the sugar, butter and flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the biscuits, oats, cornflakes and coconut.
4. Drain apple mixture and discard cinnamon stick. Spread half the apple mixture over the base of the greased dish. Scatter half the blackberries over the apple mixture. Repeat with another layer of apple mixture and blackberries.
5. Spoon crumble mixture evenly over top and bake in preheated oven for 25 minutes or until golden brown. Serve with vanilla ice-cream, if using.

Australian Good Taste - Page 88
Recipe by Rekha Arnott


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