Paul's apple and blackberry crumble
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.
Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.
Ingredients
For the filling
- 500g/1lb 2oz cooking apples, peeled, cored and sliced
- 25g/1oz butter
- 75g/2½oz caster sugar
- 250g/9oz blackberries
For the crumble topping
- 100g/3½oz plain wholemeal flour
- 75g/2½oz porridge oats
- 2 tsp shony (powdered seaweed)
- 100g/3½oz soft dark brown sugar
- 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
- 25g/1oz sunflower seeds
- 15g/½oz pumpkin seeds
Method
Preheat the oven to 180C/350F/Gas 4.
For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.
