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How To make Blackberry and Apple Crumble Cake
680 g Cooking apples
450 g Blackberries
75 g Caster sugar
Juice and rind of 1 lemon 10 ml Arrowroot mixed with
15 ml Cold water
75 g Unsalted butter
75 g Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g Ground almonds
225 g Plain flour
2 1/2 ml Ground cinnamon
12 Whole almonds to decorate
Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit
is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Source: Woman Sept 20/93 From the collection of Karen Deck
How To make Blackberry and Apple Crumble Cake's Videos
Apple Blackberry Crumble | Supergolden Bakes
Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard, pouring cream or vegan alternatives.
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Apple & Blackberry Crumble/ Crisp
Apple & Blackberry Crumble / Crisp, simple easy step by step instructions from start to finish. Please checkout the channels new recipe Book in the website shop
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Homemade Egg and Vanilla Custard
Apple sponge and Cinnamon & Nutmeg spice mix
How to make Butter video
Crumble mix
200g / 7oz Plain / all purpose flour
125g / 4½oz Butter
125g / 4½oz Demerara or white granulated sugar
50g / 2oz oats / Oatmeal
½tsp / 1g Ground Cinnamon
½tsp / 1g Ground Nutmeg
Filling
1.1kg / 2½lb Apples of your choice
150g / 5oz Blackberries
1 lemon zest and juiced
50g / 2oz Butter
50g Granulated sugar
1tsp / 2g Ground Cinnamon
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
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Apple and Cranberry Crumble | Gordon Ramsay
An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.
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Blackberry and Apple Crumble | delicious. Magazine
Nothing is more British than a crumble, and with its fruity, biscuity aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed.
Serves 6-8
Ingredients:
750g (about 2 large) bramley apples
400g (about 3) crisp eating apples, such as cox
250g blackberries
2-3 tsp cornflour
100-150g caster sugar, depending on the sweetness of the fruit
For the crumble topping:
240g plain flour
150g butter, at room temperature, cut into small pieces
120g demerara sugar
You’ll also need…
2 litre shallow baking dish
Method:
1. Heat the oven to 190°C/170°C fan/gas 5. For the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs, as for pastry. Continue rubbing in until the mixture begins to stick together to form small pea-size clumps. Stir in the demerara sugar.
2. Peel, quarter and core the bramley apples, then thinly slice them into a large mixing bowl. Peel, quarter and core the eating apples, then cut them into slightly thicker wedges. Add to the bramleys with the blackberries and mix together.
3. Mix the cornflour with the caster sugar, add to the bowl of fruit and toss together well. Set aside for a few minutes until the fruit juices begin to seep out and make the sugar damp, then toss everything together once more until the cornflour mixture clings to the outside of the fruit.
4. Spoon the fruity mixture into the baking dish, then pack it down into an even layer with your hands or the back of a spoon.
5. Spoon the crumble mixture in an even layer over the top of the fruit. Bake for 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot with custard, crème fraîche, cream, ice cream or yogurt.
See the full recipe here:
How to make Apple and Blackberry Crumble Cake
New Recipe!!!
Apple and Blackberry Crumble Cake
If autumn was a flavour it would be this Apple and Blackberry Crumble Cake! A moist cake, with little chunks of tart apple, sweet blackberries and a cinnamon crumble topping.
Head over to the blog to check it out!
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Happy Baking
Lee x
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