Blackberry, Apple and Fennel Crumble
 
This pudding is just pure comfort food! A fruit crumble, is without a doubt, my go to autumn and winter pud ! With this recipe I have worked on developing the flavours a little more. A mix of apples, perfect blackberries, a little gin and some fennel tops for a fruity, fragrant flavour.
 
Ingredients
750g (about 2 large) Bramley apples
400g (about 3) crisp eating apples, such as Cox
250g blackberries
30ml dry London gin
2-3 tsp cornflour
100-150g caster sugar, depending on the sweetness of the fruit 2 tbsp of fennel tops, chopped
 
For the crumble topping:
 
240g plain flour
150g butter, at room temperature, cut into small pieces 120g demerara sugar
1 lemon for the zest only
 
Here’s how:
 
Peel and core the apples, then cut them into 2cm pieces before placing them into a large heavy pan.
Pour in the blackberries and sugar.
Cook the fruit on a low heat until the apples are soft, but not falling apart.
Mix the cornflour together with the gin and pour into the pan, this will help turn the juices into a sauce.
When the fruit is cooked and the sauce has thickened, stir in the fennel tops. Leave the fruit to cool off for a little while you make the topping.
Mix the flour and butter together in a bowl until you have a crumble texture. Try to use your finger tips rather than the palms of your hands.
Stir in the sugar and lemon zest.
Pour the cooked fruit into an oven proof dish, then scatter the crumble over the top of the fruit.
Use a fork to spread out the crumble. Don’t press it down as you don’t want to make it too compact.
Bake in a pre heated oven 170c for 40 minutes or until the crumble is golden.
 
Recipe by Peter Sidwell