Apple & Blackcurrant Crumble With Hazelnut Topping
Prep time: 10mins
Cooking time: 20mins
Total time: 30mins
Serves: 8 people
INGREDIENTS
Filling:
The preparation of 2 bramley apples requires peels and cores them before cutting them into 3cm pieces.
The mixture contains 3 tablespoons of granulated sugar and 1 tablespoon of lemon juice and 170 grams of blackcurrants. For the
Crumble:
The ingredients for the crumble consist of 125g plain flour and 50g porridge oats and 50g light brown soft sugar and 100g unsalted butter that needs to be chilled and cut into cubes and 50g chopped nuts (hazelnuts) and a pinch of vanilla powder (optional) and 1 tablespoon of demerara sugar and Vanilla ice cream or custard.
* The blackcurrants used in this recipe were provided by British Frozen Fruits.
METHOD
The oven needs to reach 200˚C (180˚C fan) / 390F / Gas Mark 6 for the baking process.
The apples and pears need to be mixed with sugar and lemon juice and salt before stirring in blackcurrants. The mixture of blackcurrants needs to be spread into an ovenproof dish with a 1-liter capacity or individual ramekins.
The dry ingredients of flour and oats and sugar and salt need to be combined in a separate bowl. The butter needs to be rubbed into the mixture until it reaches a breadcrumb consistency with some larger pieces remaining. The mixture requires a nut addition and vanilla powder addition when using.
Press down the fruit mixture with a spoon until it becomes flat before adding the crumble topping.
The topping requires a 40-minute baking time for a large crumble but ramekins need 25-30 minutes to achieve golden perfection.
The dessert needs at least 10 minutes of cooling time before serving with double cream or ice cream or custard if desired.
