When it's cold and wintery, there's nothing more comforting than a warm crumble with custard to make you feel all cosy and happy! This one has a surprising bottom!
Ingredients
For the Frangipane Bottom
100g Butter (softened)
100g Caster Sugar
40g Plain Flour
2 Large Eggs
60g Ground Almonds
For the Fruit Middle
300g Blackberries
1 Large Bramley Apple
1 Medium Eating Apple
Juice of 1 Small Lemon
3 Tbsps Water
For the Crumble Topping
100g Unsalted Butter (Softened)
20g Crushed Hazelnuts
35g Demerara Sugar
70g Porridge Oats
70g Plain Flour
1 Tsp Ground Ginger
20g Flaked Almonds
How I make my crumble:
Pre-heat your oven to 160ºC Fan.
Prepare the fruit. Peel, core and slice the apples and place into a roasting dish with the blackberries, lemon juice and water. Set aside.
Make the frangipane by mixing together your softened butter with the caster sugar. Then add in the flour. Next, mix in your eggs until fully incorporated and finally add the ground almonds. Transfer the frangipane into an oven-proof dish. Mine is 20cm x 20cm.
You can bake the frangipane and fruit at the same time. Put the frangipane on the top shelf and the fruit on the bottom and bake for c.30 minutes.
While these are baking, make the crumble topping by mixing together by hand all of the ingredients: butter, hazelnuts, oats, sugar, flour and ginger. You want a well mixed, sandy but clumpy mixture; the butter needs to have been broken up well. Keep the almonds to one side.
When a skewer comes out of the frangipane clean and the fruit is softened then you are done. Remove from the oven. Turn the oven up to 180ºC Fan.
Carefully spoon the fruit onto the cooked frangipane with a slotted spoon. You don't want lots of liquid to be transferred onto the sponge - may 2-3 tbsps just for moisture.
Now sprinkle over the crumble topping and then cover with the flaked almonds.
Bake for c.30 minutes.
Goes well with custard, ice cream, pouring cream... just about anything really!