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Chef Adam Gray elevates this classic apple and blackberrycrumble recipe with a macadamia nut and vanilla crumble topping. This British comfort food classic is best served with lashing of custard or cream.
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Spread out the crumble on a baking tray and bake 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
4
To make the apple and blackberry filling, peel and core the apples then cut them into even-sized pieces, about 3-4cm wide
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
6
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
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 three!
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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Apple and blackberry crumble
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Apple and blackberry crumble