A classic crumble with a little extra indulgence. Sweet, caramelised apples and juicy blackberries are cooked directly in the pan, topped with a buttery, crunchy crumble and finished in the oven until golden and bubbling. Cooked in the Stellar Cast Light pan, it can go from the hob, oven to the table, which means you can serve straight from the pan with a generous pouring of thick cream for an easy dessert that celebrates seasonal English fruits.
Serves: 4
Time: 35 mins
Ingredients:
For the fruit:
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3 medium apples, peeled, cored and cut into chunks
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150g blackberries
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40g unsalted butter
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50g light brown sugar
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1 tbsp maple syrup
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1 tsp vanilla extract
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½ tsp ground cinnamon
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Zest of ½ lemon
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1 tbsp lemon juice
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Pinch of sea salt
For the crumble:
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70g plain flour
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40g unsalted butter, chilled and cubed
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35g light brown sugar
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35g rolled oats
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30g hazelnuts, roughly chopped
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20g ground almonds
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Pinch of sea salt
To serve:
- Thick double cream, vanilla ice cream or lashings of custard.
Method:
- Preheat the oven to 180°C fan.
- To make the crumble topping, add the flour, ground almonds, oats and salt to a bowl. Add the chilled butter and rub together with your fingertips until you have a rough, crumbly mixture. Stir through the chopped hazelnuts and brown sugar. Set aside.
- Place a 24cm Cast Light frying pan over a medium heat and add the butter. Once melted, continue cooking for 2–3 minutes until lightly golden and nutty.
- Add the brown sugar and maple syrup and stir until combined. Add the apples, cinnamon and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but still have some bite.
- Add the blackberries, vanilla, lemon zest and lemon juice. Cook for a further 2 minutes, allowing some of the blackberries to burst and create a rich, fruity sauce.
- Scatter the crumble topping evenly over the fruit, then place the pan in the oven and bake for 20 minutes, until golden and bubbling around the edges.
- Leave to stand for 5 minutes before serving, straight from the pan with a generous lashing of thick double cream.
