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Bramley apple and blackberry crumble with clotted cream Recipe

Bramley apple and blackberry crumble with clotted cream Recipe

A warming fruit crumble made with apples and blackberries served with thick clotted cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(23 votes) 3.7/5
Pour people
  • Bramley apple(s) : 6 whole
  • Blackberries : 200 g
  • Caster sugar : 150 g
  • Ground cinnamon : 2 g
  • Sultana(s) : 50 g
  • For the crumble
  • Plain flour : 150 g
  • Unsalted butter : 125 g
  • Oat flakes : 50 g
  • Demerara sugar : 100 g
  • For the cream
  • Clotted cream : 0 g
  • ETAPE 1

    Preheat the oven to 180'C.
    Peel and dice the bramley apples. Mix with the caster sugar, cinnamon and raisins. Add the blackberries and then place in a roasting dish.

  • ETAPE 2

    For the crumble: Dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the Demerara sugar and the oats.

  • ETAPE 3

    Cover the fruit with a generous layer of the crumble and then bake in the oven for 45 minutes to 1 hour until the crumble is golden brown.

  • ETAPE 4

    Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream.

Chef's tip

«Vary the fruit in this recipe by using seasonal berries and fruits that are available.»

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