I have to say that I surprised myself with this pudding. I’m not usually a massive fan of cooked fruit desserts, but boy oh boy was this good. It wasn’t too sweet and had plenty of crumble to go with the filling. In my opinion achieving the correct crumble to fruit ratio is always very important- the more crumble the better I say!
The great thing about this recipe is that it can be easily made with things you have knocking about the kitchen. In terms of ‘fresh’ ingredients, it only required one apple and a handful of blackberries (even the ones I used were actually frozen), all the other ingredients are your kitchen basics such as butter, flour and sugar. It’s also very difficult to mess up a crumble- I basically made it up as I went along and it still turned out okay.
I served mine with custard, and while I did toy with the idea of making my own, in the end I realised that you can’t beat a bit of the old Ambrosia; ‘Devon knows how they make it so creamy’…!
Prep Time: 40 mins
For the Filling:
1 Bramley Apple
1 Handful of Frozen Blackberries
40g Caster Sugar
3 Tbsp Water
For the Crumble:
100g Plain Flour
80g Caster Sugar
1 tsp Cinnamon
Specialist equipment: I used a small, two serving pie dish that I brought from Lakeland to cook my crumble in, but any ovenproof dish will do.
1.Preheat oven to 180°C/ 350 F/ Gas Mark 4.
2. Cut the apple up into chunks and then place in a saucepan with the blackberries, caster sugar and water.
3. Bring to a simmer and then cook for three minutes to soften up the fruit. Remove from the heat.
4. To make your crumble, place the flour in a bowl and then rub in the butter with your fingers until the mixture resembles breadcrumbs.
5. Then mix in the sugar and cinnamon.
6. Spoon the cooked fruit into your dish and then cover with the crumble.
7. Cook in the oven for 20-25 minutes until the crumble is golden brown and you can see the filling beginning to ooze out from the top.
8. Serve with pouring cream, ice cream, or my personal favourite…CUSTARD!