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Blackberry And Apple Crumble

The Filling

For The Crumble

Notes

* Basically the apple pulp is the same as apple sauce, as you would serve with roast pork.So this is a great way of using up leftover apple sauce.
* If you are leaving out the blackberries, you could add 1\2 tsp ground cinnamon, or a few cloves to the apple. Crumble can be made with practically any fruit.
* I sometimes use different sugars in the crumble, sometimes dark brown, sometimes caster, etc. I also sometimes put some oats into the crumble, or nuts: chopped pecans , walnuts, nibbed almonds, etc., etc
* If you want to use less sugar, you can cook eating apples instead of the cooking variety. The eating apples when cooked have a slightly less fluffy texture, but it will still be good - just cut out most of the sugar when cooking the apples.
* For a summer time Rhubarb and Strawberry Crumble, just cook the rhubarb as you would for the Rhubarb Fool With Strawberries, but don’t reduce it till it’s too thick, let it be a bit more juicy - add the sliced strawberries, (but not the cream) and cover with the crumble, and bake.

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Angus Hughson

Moscato, Sparkling Whites and Rose are the best wines to pair with Blackberry And Apple Crumble.

 
 

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Posted by KC107 • 6y ago • Report
I love your show Rachel, your recipes seem to cover things I would normally keep in my kitchen.
Also, your calm presentation is very easy to take.
Posted by • 2y ago • Report
nice simple recipe but...how people does it feed ?