Apple And Black Currant Fudge Crumble Food

BLACKCURRANT AND APPLE CRUMBLE

Steps:

• If using fresh blackcurrant pick them over and remove any stems. Rinse in cold water and drain
• Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often
• Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed
• Take the pan off the heat and set aside
• Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside
• Peel, core and chop the apples roughly
• Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes
• Preheat the oven to 180C/ 350F/ GM 4
• In a large bowl measure out the flour, granulated sugar and salt. Stir to combine
• Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs
• Stir through the oats and demerara sugar
• Tip the apples into a large baking dish
• Spoon the blackcurrant compote evenly over the apples
• Tip the crumble over the fruit and spread out roughly
• Bake for 30-40 minutes until the top is golden
• Remove from the oven and let cool for 5 minutes before serving

APPLE AND BLACK CURRANT FUDGE CRUMBLE

Steps:

• Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
• Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
• Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
• Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

APPLE AND BLACK CURRANT CRUMBLE BARS

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.