Apple and Blueberry Crumble
Apple and Blueberry Crumble
This is a variation one of the popular English dessert, namely Apple crumble. Amount of crumble can be a little more or less, depending upon how much you like it.
Serves 8 people.
Ingredients
- For the fruit mix
- 2 Granny Smith (cooking) apples (500 gm). If you do not have cooking apples, use any apples that are tart, NOT too sweet.
- 1 punnet of Blueberries. You can use a packet of frozen Blueberries
- Juice of 1/2 a lemon
- 2 tablespoons light brown or white sugar
- For the crumble
- 200- 250 gm. white flour or maida
- 125 gm. unsalted butter, cut into small pieces, at room temperature , use oil for vegans
- 100 gm. rolled oats. If you do not have them, use all white flour (100 gm.)
- 3-4 tbsp. light brown sugar, adjust to taste.
- Custard or vanilla ice-cream or double (heavy) cream for serving
Instructions
- Peel, core and chop apples into 1-2 inch pieces. Sprinkle lemon juice on it to stop discolouration.
- Cook apples with 2 tablespoons of water, until soft, but not mashed. These days, I steam them in a microwave oven with 1 tablespoon of water, for 3-4 minutes.
- Place cooked apples in a pie dish, add and mix blueberries and 2 tablespoon of sugar. Taste and add more, if needed.
- Turn oven on to 375F, 180C (10C less in fan oven) or Gas mark 4-5.
- Place flour and butter in a bowl and rub with your fingers, until the mixture looks like bread crumbs. You can do this in a food processor.
- Add oats and brown sugar. Mix well using your fingers.
- Spread evenly and lightly on top of the apple and berries mixture, covering completely.
- Bake for 30-35 minutes, until the topping looks golden brown and the fruit bubbles through in a few places.
- Serve hot with fresh custard or double cream or vanilla ice-cream.
Notes
- You can use ready made crumble mix to make this recipe even easier.
- For making a pie instead of a crumble, you can cover it with short crust or puff pastry in place of crumble and then bake it as usual.