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Blackberry and Apple Crumble

By Richard Poynton - March 25, 2015

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Download the Blackberry and Apple Crumble recipe.

For the crumble topping
120g plain flour
60g castor sugar
60g unsalted butter at room temperature, cut into pieces

For the fruit
300g apples
30g butter
30g brown sugar
115g blackberries
¼ tsp ground cinnamon

Combine the flour and sugar into a large bowl.

Add the butter and rub into the flour using your fingertips to make a light breadcrumb texture.

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins at 190°C.

Peel, core and cut the apples into 2cm pieces.

Put the butter and sugar in a medium saucepan and melt together over a medium heat.

Cook for 3 mins until the mixture turns to a light caramel.

Stir in the apples and cook for 3 mins.

Add the blackberries and cinnamon, and cook for 3 mins more.

Cover, remove from the heat, and leave for 2-3 mins to continue cooking in the warmth of the pan.

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven at 190°C for 5-10 mins.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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