For me the model crumble should lend a perfect balance between a blanket of soft, warm fruit and a slightly short, crumbly ‘crunch’ topping (compliments of some sprinkled toasted nuts of any variety you like). Fruits wise, whether it’s a slightly sour note such as gooseberries, which can work well here balanced with the correct proportion of sugar, or slightly sweeter using seasonal berries, plums or peaches; the list is endless.
And ofcourse, never forget the faithful classic, the quintessential English apple crumble. Some may argue it still remains king….
Blackberry and Almond crumble
Prep 15 minutes
Cook 40 minutes
You will also need an oven-proof baking dish measuring approx 19cmx28cm oval or 24cm diameter round.
1 tbsp golden caster sugar
175g self-raising flour, sifted
75g chilled butter, cut into small cubes
60g demerara sugar
50g light brown soft sugar
60g flaked almonds, roughly chopped
creme anglais or creme fraiche, to serve
1. Preheat the oven to 200C/fan180C/gas 4. Begin by making the crumble topping by placing the flour, butter and sugars (bar the caster sugar) into a food processor and give it a whizz until it resembles crumbs. Alternatively you can use your finger tips which is always my preference for the slow yet therapeutic enjoyment! In this case, place the flour and butter into a large bowl and use your fingertips to combine evenly. Add the sugars and mix well together.
2. Place the blackberries into the base of the baking dish and sprinkle over the caster sugar. Add the crumble on top and spread fairly evenly with your fingers, making sure you don’t flatten it too much as lumps and bumps give a lovely rustic character to the finished dish. Finally sprinkle over the flaked almonds.
3. Place the crumble on the middle shelf in the oven and bake for about 40 minutes, or until the top is golden and crisp. Serve warm with creme anglais or creme fraiche.