Wild Blackberry And Apple Crumblecobbler Recipes

EASY BLACKBERRY AND APPLE COBBLER RECIPE

Steps:

• Wash and prepare the blackberries, removing any stalks as you go.
• Peel, core and dice the cooking apples. (If you're using eating apples then you may choose to leave the skins on.)
• Add these to the pie dish to make a nice fruit layer. Sprinkle the sugar and the cinnamon over the fruit along with 1 tablespoon of cornflour.
• Gently mix these ingredients together.
• Preheat the oven to 375F/190C/170C Fan
• Add the flour, baking powder and salt to a bowl along with the butter.
• Rub the fat into the flour until it resembles breadcrumbs.
• Stir in the sugar. Add in 2/3 of the milk and stir to make a fairly wet, soft dough. Use more of the milk if the dough seems too dry.
• Spoon the soft dough over the fruit in a fairly organic fashion. You are not looking to make a smooth topping, just dot it over the fruit.
• The cobbler needs to cook for between 35 and 45 minutes when it should be golden brown and the fruit will be bubbling underneath.
• Remove from the oven and serve in your favourite way.

APPLE BLACKBERRY CRUMBLE

Steps:

• Preheat your oven to 375°F (190°C) and butter or grease your eight individual ramekins or either a 2 qt baking dish or 9 x 13 baking pan. *The filling should cover the bottom of the flat baking dish adequately but not be deeper than approx 1 1/2 inches.
• In a large bowl, combine the chopped apples with enough lemon juice to coat the sliced and cut apples (to prevent browning and add flavor). Add the lemon zest and sugar, stir to coat thoroughly. Then add the blackberries and stir them in gently.
• Portion the filling out into your prepared ramekins or baking dish.
• To make the crumble topping, combine the almond flour, quick oats, and brown sugar in a medium bowl. Add the melted butter and use a fork to coat the dry mixture. Break up any chunks and stir until you have a good crumbly appearance.
• Use the fork to help spread the crumble topping over the fruit filling in your individual portions or baking dish. Transfer to the middle rack of your preheated oven and bake at 375° F (190°C) for approximately 40-45 minutes, or until bubbly and golden.
• Remove from the oven and allow to cool for 10-15 minutes before serving.

WILD BLACKBERRY AND APPLE CRUMBLE/COBBLER

Steps:

• Preheat oven to 180C/375F/Gas 5.
• Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
• Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
• Spread the crumble over the top of the fruit.
• Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.

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.