Falcon’s Blackberry, Apple & Cinnamon Crumble
For the crumble topping:
- 120g plain flour
- 60g caster sugar
- 60g Soft, unsalted
For the fruit compote:
- 300g braeburn apple
- 30g unsalted butter
- 30g demerara sugar
- 115g blackberries
- ¼ teaspoon of ground cinnamon
- Pre-heat the oven to 190C/170C fan/gas 5. Make the crumble topping by mixing the flour and sugar in our 24cm mixing bowl. Add the butter to the flour & sugar to make a light breadcrumb texture. Sprinkle the mixture over our sturdy tray and bake for 15 minutes or until golden.
- Peel, core and cut the apples into 2cm squares. Melt the butter and sugar in a saucepan, cooking for 3 minutes until the mixture turns to a light caramel. Add the apples and cook for 3 minutes. Add the blackberries and cinnamon, and cook for another 3 minutes.
- For one large crumble, add the fruit compote to our 31cm bake pan, or to make individual portions, use all four of our 20cm Pie Dishes. Top evenly with the crumble topping and reheat in the oven for 5-10 minutes.
Serve the crumble in our 22cm Deep Plates, perfect for large portions with lashings of vanilla custard.