Friday, 31 August 2012

Blackberry Crumble

Blackberry Crumble
serves 6

For the filling

50g unsalted butter
50g caster sugar
For the crumble
75g plain flour
75g light brown soft sugar
50g ground almonds
50g unsalted butter, cold

1. Preheat the oven to 190C/375F/mark 5.

2. Melt the butter and sugar for the filling in a saucepan over a low heat. Add in enough blackberries to fill a 3 pint dish (with enough space for the crumble layer). Stir to coat the blackberries in the sugar, and add more sugar if necessary. Transfer to the dish.

3. For the crumble topping, mix together the flour, sugar and almonds in a food processor. Add in the butter and pulse to combine and create a fine crumbly mixture. Pour over the blackberries in the dish and bake for 25 minutes, or until the crumble topping is golden brown all over. Serve with plenty of cream. 

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