Apple & Blackberry Crumble

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Today’s post was originally an incredibly delicious Maple Syrup Apple Upside-down Cake, but it was just so damn ugly that I simply couldn’t bring myself to actually post it to the blog, despite the fact that I’d already edited the photos & written the post. (trust me, there isn’t enough editing in the world that could have made it in any way attractive looking.) Is that pathetic? Maybe so, maybe I’ll change my mind & show you the world’s most delicious, ugly cake in time, but I just don’t think the world is ready for that sheer volume of ugliness right now. Hence, I bring you something that’s as equally beautiful as it is delicious: Apple & Blackberry Crumble, the final bake in our apple fest.

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Friends, I have a question. What the heck is a crumble? Boyfriend & I have been having some serious conversations about this lately & we can’t seem to agree on the answer. Ever since the beginning of time, I always thought that a crumble was simply some sort of fruit mixture, topped off with a crumble finish. Boyfriend, however, has been telling me for months now that a crumble should consist of a pie base, fruit filling, & then the crumble topping. I argued & argued, denied time after time. Google was no help, stating that both are correct & that it doesn’t really matter all that much, but neither of us were happy with that answer. Then, randomly one day, we came across a crumble in our local shop – crumble topping, fruit filling, & a pie base. I gave up right then in the store & bought all of the ingredients for “proper crumble,” as Boyfriend called it.

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Determined to make the crumble-pie hybrid extra perfect, the baking began as soon as we returned from the shops.

(I’m refusing to accept defeat fully & just call it a crumble.)

Friends, I totally outdid myself – this is one delicious hybrid. (Maybe I should have called this post “The Crumble-Pie Hybrid”?) Part four in our apple fest may just be the best of them all, isn’t that funny? See, I know this is possibly the best of them all because I baked it twice. Two giant crumble-pies = nine-ish servings each = a lot of different people (with different opinions) trying the new hybrid, all of with might sound hella stressful, but it was such a great way of getting feedback! General consensus: uhh-mazing. Buttery, fruity, flakey, crumbly, just sweet enough to counteract the bite from the blackberries but not overly sweet, & did I mention it’s perfectly buttery? Mmm, butter.

Print this recipe!

Makes one 9-inch pie | Pie dough adapted from Yossy Arefi

Ingredients 

For the pie dough:

  • 340g plain flour
  • 1 teaspoon salt
  • 255g unsalted butter, very cold & cut into small cubes
  • 4-6 tablespoons of ice water (I only used 4)

For the crumble topping:

  • 125g plain flour
  • 45g jumbo oats
  • 100g light brown sugar
  • ¼ teaspoon baking powder
  • 115g salted butter, at room temperature

For the filling:

  • ½ cup granulated sugar
  • 1 teaspoon lemon juice + zest of 1 lemon
  • 3 tablespoons cornflour
  • 9 large apples, peeled & sliced into thin wedges
  • 250g blackberries

Recipe

  1. First, make the pie dough. Whisk together the flour & salt in a large bowl. Working quickly, add the butter to the flour & toss it around. Use your fingers to press each cube of butter into a flat sheet. Keep tossing the butter to make sure each piece is covered in flour. If at any time the butter seems warm, refrigerate the bowl briefly. Sprinkle about 4 tablespoons of ice water into the bowl & use a gentle hand to stir together until just combined. You’ve added enough water to the mixture if you can pick up a handful of the dough & easily squeeze it together without it falling apart, but without it being all sticky. Split the dough into two disks, each wrapped in cling film & leave to rest in the fridge for at least 2 hours before using. (Remember, we need to keep the dough extra chilled if we want it to be extra flaky.)
  2. Once the dough has chilled, remove one of the disks from the fridge & on a lightly floured surface, roll it out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling. (The second disk can be storied in the freezer for a future crumble-pie.)
  3. Preheat the oven to 200C.
  4. Next, make the crumble topping. Using your fingertips, combine all of the ingredients in a large bowl until crumbs start to form. Set aside.
  5. Now, the filling. In a large bowl, gently stir together all of the ingredients.  Fill the prepared pie shell with the filling & cover with the prepared crumble.
  6. Bake for 40-50 minutes, or until the juices are bubbling & the crumble is a deep golden brown. Leave the crumble to cool & serve warm with some lightly whipped cream.


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