Apple and blackberry crumble

Chef Adam Gray elevates this classic apple and blackberry crumble recipe with a macadamia nut and vanilla crumble topping. This British comfort food classic is best served with lashing of custard or cream.

First published in 2015
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Ingredients

Metric

Imperial

Crumble topping

  • 250g of plain flour
  • 170g of butter
  • 110g of macadamia nuts
  • 110g of almonds, nibbed
  • 110g of Demerara sugar
  • 4 drops of vanilla extract
  • salt

Apple and blackberry crumble filling

Equipment

  • Food processor or blender

Method

1
Preheat the oven to 160°C/gas mark 3
2
To make the crumble topping, combine all of the ingredients in a food processor and blend until they resemble 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
3
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
5
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces
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
7
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!
First published in 2015
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Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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