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Blackberry crumble recipe jamie oliver

Blackberry crumble recipe jamie oliver

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  • Family kids
  • Baking
  • For that crumble topping

    • 120g plain flour
    • 60g caster sugar
    • 60g unsalted butter at 70 degrees, reduce pieces

    For that fruit compote

    • 300g Braeburn apple
    • 30g unsalted butter
    • 30g demerara sugar
    • 115g blackberries

    A purply black-coloured berry comprising many individual seed-that contains fruits surrounding a…

  • ¼ teaspoon ground cinnamon
  • vanilla frozen treats, for everyone

    The sun's rays-dried seed pod of a kind of climbing orchid, vanilla comes with an inimitable soft, sweet…

    Method

    Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar right into a large bowl. Add some butter, then rub in to the flour making use of your fingertips to create a light breadcrumb texture. Don't overwork it or even the crumble will end up heavy. Sprinkle the mix evenly on the baking sheet and bake for 15 mins or until gently coloured.

    Meanwhile, for that compote, peel, core and cut the apples into 2cm dice. Place the butter and sugar inside a medium saucepan and melt together on the medium heat. Prepare for several mins before the mixture turns to some light caramel. Stir within the apples and prepare for several mins. Add some blackberries and cinnamon, and prepare for several mins more. Cover, remove in the heat, then leave for just two-3 mins to carry on cooking within the warmth from the pan.

    For everyone, spoon the nice and cozy fruit into an ovenproof gratin dish, top using the crumble mix, then reheat within the oven for five-ten mins. Serve with vanilla frozen treats.

    Recipe from Live Show magazine, October 2010

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