Hiya fellow bakers!
I still can't believe that it's been a week ALREADY since I lasted published a post.
It's getting near that time of the year when it begins to get darker and also colder now that summer days are long gone. That is why I decided that for TODAY's post I'm going to post a recipe on how to make blackberry crumble. I make this every year in the month of October and I wanted to share this recipe because I thought it'd be nice to bring it back to life for this year and share it with all my readers.
To make this this delish crumble you'll need:
- 120g plain flour (it DOES matter whether you use self-raising flour or not)
- 60g caster sugar
- 60g unsalted butter at room temperature, cut into pieces
As for the fruit filling you'll need the following:
- 30g unsalted butter
- 30g demerara sugar
- 115g blackberries
- ¼ tsp ground cinnamon (for that extra festive feel
Large bowl that's suitable for baking
Medium-sized saucepan for caramelizing the demerara sugar
Before you begin baking ANYTHING, preheat the oven to 190C /170C fan/ gas mark 5.
To begin making the crumble, pour the flour and sugar into your bowl.
From there, add the butter, then rub the butter into the flour using your fingertips to make a LIGHT breadcrumb texture (do NOT overwork the mixture otherwise the the crumble will be too heavy).
Sprinkle (like fairy dust:) the mixture evenly over a baking sheet and bake for 15 minutes ( it's not that long at all , so I don't watch a movie or read a book or do anything that hooks your attention within the crumble's 15 minutes of baking time).
For the blackberry fruit FILLING, also know as the compote, put the butter and sugar in a small/medium-sized suacepan and melt together over a medium heat. Cook for three minutes until the butter and sugar is combined together makes a LIGHT caramel ( it SMELLS sweet and sticky).
Add the blackberries and cinnamon to the light caramel and cook for three minutes, every now and then, stirring the blackberries . Once your three minutes are done, cover the fruit filling and remove from heat, allowing the compote to continue cooking in the heat (I'll like to wrap my saucepan in a kitchen towel than take it off the hob completely- the towel protects the kitchen surface from the damage of heat).
To serve your creation, spoon the warm fruit into a ovenproof/ gratin dish, top with the crumble mixture then reheat it to 5-10 minutes. Therefore, your crumble will be nice and warm and sweet and comforting and PERFECT for either eating as a dessert outside on a chilly October day OR if your really cold and you need something SWEET to warm you up.
This is my take on making the crumble.
I hope that you've enjoyed making this week's recipe. Please e-mail me and let me know how you got on and do comment on this recipe but for now....
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