Apple and blackberry crumble

Quick recipe finder Apple and blackberry crumble

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 6

Recommended by

6 people

Dietary

Vegetarian

Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.

By Paul Hollywood From Paul Hollywood’s Pies & Puds

Ingredients

For the filling

500g/1lb 2oz cooking apples, peeled, cored and sliced
25g/1oz butter
75g/2½oz caster sugar
250g/9oz blackberries

For the crumble topping

100g/3½oz plain wholemeal flour
75g/2½oz porridge oats
2 tsp shony (powdered seaweed)
100g/3½oz soft dark brown sugar
75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
25g/1oz sunflower seeds
15g/½oz pumpkin seeds

Method

Preheat the oven to 180C/350F/Gas 4.
For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.