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Apple and blackberry crumble with a Macadamia nut and vanilla topping

Apple and blackberry crumble with a Macadamia nut and vanilla topping

Apple and blackberry crumble with a Macadamia nut and vanilla topping

PT1H30M

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1
To make the apple crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs
  • 250g of plain flour
  • 170g of butter
  • 110g of macadamia nuts
  • 110g of almonds
  • 110g of Demerara sugar
  • 4 drops of vanilla extract
  • salt
2
Spread out the crumble on a baking tray and put it in the oven for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool
3
To make the apple filling, peel and core the apples then cut them into even-sized pieces about 3-4cm wide
  • 4 Granny Smith apples
4
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces
  • 50g of butter
5
Cook gently for 5-8 minutes until the apple is just becoming tender, then add the blackberries and sugar and continue cooking for a further 8-10 minutes
  • 200g of blackberries
  • 50g of sugar
6
Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10-12 minutes before serving with hot custard, cream, vanilla ice-cream or all 3
  • 1 dollop of custard

Ingredients

Metric

Imperial

Apple crumble topping

Apple crumble filling

To plate

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Apple and blackberry crumble with a Macadamia nut and vanilla topping

 
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