About this recipe:‘Making a crumble topping with new Kerrygold block, now
softer couldn’t be easier. It forms that delicious texture really
easily and you get that great buttery taste. The blackberry and
apple combination is a classic too - a definite crowd pleaser!’
500g (1lb 2oz) Bramley apples peeled, cored and diced
50g (2oz) caster sugar
1-2 tbsp water
200g (7oz) blackberries, fresh or frozen
Whipped cream, to serve
Sprinkling of brown sugar, to serve
For the crumble
225g (8oz) plain flour
110g (4oz) Kerrygold butter, now softer
110g (4oz) caster sugar
1 tsp ground cinnamon
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180°C/ fan oven 160°C/Gas Mark 4.
Place the apples, sugar and water in to a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5-7 minutes until quite soft. Transfer to a pie dish, then allow to cool as you prepare the crumble.
Place the flour and butter in a mixing bowl, then use your fingertips to rub together until the mixture resembles coarse breadcrumbs.
Next mix in the sugar and cinnamon. Scatter the blackberries over the apple mixture, then cover with the crumble mixture.
Place in the oven and bake for 30-35 minutes or until the crumble is golden and crisp.
Serve warm with some whipped cream and a sprinkling of soft brown sugar.