Bake 12a: Apple and Blackberry Crumble

Time for the pudding showstopper! It involved three different types of puddings: crumble, bread, and suet. You will have to wait a little while for the suet pudding as I can't find suet so have gone to the internet to order some. In a few weeks when that comes and I have worked on the recipe then I will get it posted. In the meantime I will make the crumble and bread puddings!

First up, the crumble. I had a hankering for berries and we had apples so I did an apple and blackberry crumble with walnuts in the topping. You can use most any fruit for the filling and feel welcome to leave out the nuts, or trade them for nuts you prefer. Crumbles and crisps are a super easy summer dessert and love to be topped with a scoop of ice cream or in our case, brown sugar whipped cream.

Ingredients

Topping

1/2 cup chopped walnuts

1/2 cup oats

1/2 cup brown sugar

1/4 teaspoon cinnamon (or other spices of your choosing)

1/4 cup flour

6 tablespoons softened butter

Filling

3 tablespoons softened butter

1/2 cup brown sugar

1/2 teaspoon salt

1/2 pound apples (I used 5 smaller apples, I prefer to peel mine, then cut into small pieces)

12 ounces blackberries

*1 tablespoon corn starch can be added for particularly juicy fruits

Cream

1 cup whipping cream

1/4 cup brown sugar

Preheat the oven to 375 degrees and prep a square baking dish with butter or baking spray with flour. 

 

Mix the walnuts, oats, brown sugar, cinnamon and flour with a spoon. Smush in the softened butter until combined. I realize that 'smush' is not a technical term but just keep working the butter into the mixture until there are no streaks of dry mix that are still dry. Set aside to rest.

Bring butter and brown sugar and salt to a to a medium heat in a saucepan. Add the apples and cook until just beginning to soften, 5-6 minutes. Add the blackberries and cook an additional 3-5 minutes. If the fruit releases a lot of juice, add the cornstarch and continue to stir to ensure it is evenly distributed.

Pour into prepared dish, top with crumble. Bake for 15-18 minutes. 

While the crumble bakes, put your bowl and whisk or whisk attachment (if using a mixer) into the freezer for 5 minutes. Then whip the cream (start on a low speed and work up to high), adding the brown sugar midway through whipping. Pop in the fridge until the crumble is ready.

Allow crumble to cool slightly so you don't have a lava situation, and top with a generous scoop of whipped cream.