This glorious crumble is our go-to for entertaining as a quick and easy sweet treat.
The naturally sweet and sharp apple and blackberry filling, topped with a beautiful buttery crumble, is sure to be a crowd pleaser - especially with a dollop of custard or ice cream.
Serves: 2 Portions
For the Crumble:
30g Mealworm Powder
90g Plain Flour
60g Caster Sugar
60g Unsalted Butter, softened
For the Filling:
300g Braeburn Apple
30g Unsalted Butter
30g Demerara Sugar
¼ tsp Ground Cinnamon
Vanilla Ice Cream
1. CRUMBLE | 20mins
Heat oven to 190C/170C fan/gas 5.
In a mixing bowl, combine the plain flour, mealworm powder and caster sugar.
Add the butter and massage into the mix using your fingers, to make a light breadcrumb texture. Try not to overwork the mixture as the crumble will become heavy and lose its lightness.
Line a baking tray with baking parchment and sprinkle the breadcrumb-like mixture evenly over it. Bake for 15 mins or until golden brown.
2. FILLING | 10mins
Whilst the crumble is baking, begin to prepare the compote by coring and peeling the Braeburn apples. Roughly dice the peeled apples into 2cm cubes.
In a medium saucepan, mix the unsalted butter and demerara sugar together and melt over a medium heat. Cook for around 3 mins until the mixture turns to a light caramel.
Add the apples to the pan and cook for another 3 mins. Add the blackberries and ground cinnamon, cooking for 3 mins more.
Cover the pan and remove it from the heat. Leave it for at least 2-3 mins to continue cooking in the warmth of the pan.
To prepare the crumble ready for the table or for storage, simply spoon the warm fruit into an ovenproof gratin dish and top with the crumble mix.
3. SERVE | 5-10mins
The crumble is best served fresh and hot, so if it was allowed to cool or kept in the fridge, reheat in the oven for 5-10 mins at 190C/170C fan/gas 5.
Serve with custard or vanilla ice cream.