Blackberry and apple crumble
2 to 4 person dessert – 35 minutes
Using an unorthodox method for making crumble without using your hands
For the fruit:
4 small cooking apples (Reinettes) peeled, cored and chopped
120 grams blackberries, washed
4 tablespoons demerara sugar (Cassonade)
1 tablespoon elderberry syrup (Crème de Sureau)
For the crumble:
40 grams soft or molten butter
40 grams soft brown sugar (Vergeoise)
1 pinch ground cinnamon (Cannelle)
60 grams plain flour
Preparation:
Cook the fruit, demerara and liquid over moderate heat in a saucepan until soft.
Butter an oven dish and tip the fruit into it.
In a large oven-proof bowl melt the butter in the microwave 1 minute at 200 W.
Then add the brown sugar and the cinnamon.
Mix well with a wooden spoon or silicon spatula.
Add the flour and continue to mix until homogenous and crumbly.
If necessary, break into crumbs with a fork.
Spread over the fruit. Bake for 20 minutes at 180°C.
[This can be frozen as individual portions]
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