Chunky apple crumble
Method
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Preheat the oven to 200C/400F/Gas 6.
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For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.
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Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.
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Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.
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For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.
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Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
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Sprinkle the crumble mixture over the fruit.
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Place in the oven and bake for 20 minutes.
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Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.
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Serve with pouring cream or custard.
Ingredients
For the filling
- 4 large Bramley cooking apples (weighing about 900g/2lb)
- 1 large orange, zest and juice only
- 2 sprigs rosemary
- 225g/8oz blackberries
- splash of water
- 30g/1½ oz caster sugar
For the topping
- 55g/2oz ground almonds
- 140g/5oz plain flour
- 85g/3oz polenta (not quick-cook)
- 140g/5oz butter, cold
- 110g/4oz light muscovado sugar
- splash of water
To serve
- thick cream or custard
Shopping List
Chunky apple crumble
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other