Sophie's Yummy Crumble

I'm such a fan of anything covered in buttery, sugary crumbles. And this recipe  by Sophie Hansen is no exception. She's such a versatile cook and I love how she subs things in and out with such ease, so important if you live out of town (or just can't be bothered to go to the shops). 

A winter favourite for our little family and I have been known to skip dinner and just have this instead. It's basically just fruit right?... 

Sophie Hansen's Blackberry and Apple Crumble
"As always, swap things around as you see fit - no blackberries? No worries, add another apple or two, or use frozen raspberries or poached quince if you happen to have some of that." - Sophie

6 cooking apples, peeled, cored and thinly sliced
2 cups blackberries
Grated zest and juice of one orange
2 tbsp caster sugar

Crumble topping
140g unsalted butter
1 cup plain flour
1/2 cup brown sugar
Pinch of ground cinnamon
Pinch of salt
3/4 cup hazelnuts, toasted
1/2 cup rolled oats

Preheat the oven to 180C.

For the crumble topping. Combine the butter, flour, brown sugar, cinnamon, salt, hazelnuts and oats in a large bowl and work together with your fingertips (or blitz in a food processor). Set side while you prepare the fruit.

To do this, combine the apples, orange zest, juice, sugar and 2 tbsp water in a saucepan over medium heat. Cover and cook for about 10 minutes, or until the apples have softened, stirring halfway through.

Transfer the apples to a baking dish (I use a ceramic bowl, about 5-cup capacity). Sprinkle over the berries then the topping (freeze any leftovers for future crumbles).

Pop in the oven for about half an hour or until the crumble topping is golden. Serve with custard and/or ice cream.

Photo from @locallovely

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