Serve with a good vanilla ice cream and some whipped cream. Even better, serve it with custard and vanilla ice cream!
Ingredients
- For the Crumble Topping :
- 250g plain flour
- 170g unsalted butter
- 180g hazelnuts
- 110g dark brown sugar
- 3 drops vanilla essence
- pinch fine sea salt
- For the Apple Crumble Filling:
- 4 Granny Smith apples
- 55g butter
- 210g blackberries
- 50g light brown sugar
Method
- In order to make the crumble topping, preheat the oven to 160C. Place all the ingredients into a food processor and blend until you reach a breadcrumb texture.
- Evenly spread the mixture onto a greaseproof lined baking tray and place in the oven. Stir the mix every 10 minutes and after 35-40 minutes the mixture should be golden brown. Once you reach the correct colour set aside and allow to cool.
- For the pie filling, peel, core and chop the apples into 4-5cm-wide chunks.Placed a heavy based saucepan onto the range over a medium heat. Add the butter. When the butter starts to foam add the apples. Don't let the butter turn too brown before adding the apples. Once the apples are added, cook gently until they are just becoming soft or tender. Add the blackberries and the sugar. Allow to cook for a further 10 minutes and remove from the heat.
- Spoon the mixture into an ovenproof dish, you can serve it in one large dish or separate into 6 individual serving dishes. Sprinkle with an adequate amount of the crumble topping. Place it into the already hot oven for approximately 12–15 minutes just before you are ready to serve.
- Serve with a good vanilla ice cream and some whipped cream. Even better, serve it with custard and vanilla ice cream.
