The Perfect Crumble | By Harrison

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Winter is here, the dark evenings are among us and Christmas is right around the corner. So what better way to get cosy in the evenings than tucking into the perfect crumble. For years, crumble has been my favourite dessert of all time. I remember being younger and my Nan teaching me how to make the crumble and the technique to create the perfect topping. So I thought I’d throw it back to my childhood and recreate it!

It’s so simple and easy and after reading today’s post, you’ll be able to do it too!

// What you’re going to need \\

For The Topping: 

120g Plain Flour

60g Caster Sugar

60g Unsalted butter at room temperate

For The Fruit Compote: 

300g Cooking apples

30g Unsalted butter

30g Demerara sugar

115g Blackberries

Cinnamon (to taste)

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Firstly you’re going to need to peel & core the apples. The cut them up to whatever size you want. I prefer to keep them slightly bigger because as you cook them, they tend to shrink a little in size and you don’t want it to turn to mush.

Then add the apples, butter, cinnamon and sugar to a saucepan and cook until melted and the apples begin to colour. Add the blackberries and keep on the heat for about 2-3 mins, making sure you try not to squash the blackberries. Then turn off the heat, keeping the mixture in the saucepan as it’ll continue to cook from the heat of the pan.

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Moving on to the crumble topping. Put the sugar, flour and butter in a bowl and begin to work together. Make sure you don’t overwork the crumble as it’ll go heavy and stodgy.

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Work between the edges of your fingers, making sure you bring a lot of air into the mixture so you have a light & fluffy crumble.

Then assemble. Put the compote into a dish and cover with the crumble. What I ended up  doing is making double the amount of crumble as we all love a massive amount of topping (it’s the best bit). I then like to sprinkle a little bit of brown sugar over the top to create a nice crumb.

The put in the oven to cook. 180 or Gas Mark 5. Cook for about 20-30 mins, until the crumble is golden brown and the compote is bubbling away.

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Serve with cream, custard… or both. And there you have it, the most perfect crumble that looks like you’ve made loads of effort but really, it’s literally a piece of cake!

I hope you’ve enjoyed this post and let me know in the comments if you use the recipe to create your own perfect crumble! Enjoy your weekend & I’ll see you back here on Monday for another post!

| Harrison |


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