Best 4 Apple And Blackcurrant Crumble Recipes

BLACKCURRANT AND APPLE CRUMBLE

Steps:

• If using fresh blackcurrant pick them over and remove any stems. Rinse in cold water and drain
• Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often
• Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed
• Take the pan off the heat and set aside
• Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside
• Peel, core and chop the apples roughly
• Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes
• Preheat the oven to 180C/ 350F/ GM 4
• In a large bowl measure out the flour, granulated sugar and salt. Stir to combine
• Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs
• Stir through the oats and demerara sugar
• Tip the apples into a large baking dish
• Spoon the blackcurrant compote evenly over the apples
• Tip the crumble over the fruit and spread out roughly
• Bake for 30-40 minutes until the top is golden
• Remove from the oven and let cool for 5 minutes before serving

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

APPLE AND BLACK CURRANT FUDGE CRUMBLE

Steps:

• Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
• Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
• Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
• Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.

APPLE AND BLACK CURRANT CRUMBLE BARS

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.