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Apple Blueberry Crumble with a crunchy topping

September 25, 2014

Crumble Tops 

Crumbles are wonderful puddings, you got the fruit at the bottom and the thick crunchy topping which is incredible when done well.  Do not do boring toppings.  I hate crumbles which have no flavour.  Don’t just do a standard topping with flour and butter,  and some sugar, some spice, anything nice.  And then serve it with some ice cream for serious comfort.  Mummy loves my crumbles,  one taste of mine and your guests will lick the pudding dish clean.

This recipe was adapted from Good Housekeeping Magazine (October, 2014).



200g fresh blueberries, 2 large apples (pureed), 1 large cinnamon stick, 75g caster sugar, 150g plain flour, 75g wholemeal flour, 100g butter (cold cubes), 60g demerara sugar, vanilla ice cream (to serve)



1. Put the fruit in a medium pan over a medium heat.
2. Add a cinnamon stick the caster sugar and 2 tbsps of water.
3. Bring the fruit to a simmer and stir occasionally.
4. Remove the cinnamon stick.
5. Tip the fruit into a oven proof baking dish and spread out evenly.
6. In a bowl use your fingers to rub the butter into the flours.
7. When the mixture resembles fine breadcrumbs mix in the sugar.
8. Spoon the topping over the fruit.
9. Bake the crumble in the oven at 180 degrees C for 35 – 40 minutes.
10. Allow to settle for 5 – 10 minutes before serving with the ice cream.


From → Desserts

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