Thermomix Blackberry and Apple Crumble
A deliciously cosy dessert that's perfect for winter.
Servings: 5
Ingredients
For the Blackberry & Apple Filling
- 2 Granny Smith apples, peeled and cut into 2cm cubes, see notes
- 250 g blackberries, fresh or frozen
- 2 tablespoons white sugar
- ¼ teaspoon cinnamon
For the Crumble Topping
- 160 g plain flour
- 115 g unsalted butter, chilled, see notes
- 80 g brown sugar
Instructions
- Preheat the oven to 200°C/400°F (180°C fan)
For the Blackberry & Apple Filling
- Peel and core the apples and roughly cut them into 2cm cubes. Place them in a medium-sized baking dish, then add the blackberries, sugar, and cinnamon. Toss to combine.
For the Crumble Topping
- Weigh the flour, chilled butter and sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. (It should look like sand, but be careful not to overmix, or it will become pastry!)
To Assemble
- Tip the crumble topping evenly over the blackberry and apple filling and press down gently with the back of a fork. Don't be afraid to pile it high as the fruit shrinks down as it cooks.
- Bake in the oven for 35-40 minutes until golden brown and the blackberries and apples are bubbling from the sides.
- Serve immediately with piping hot custard or a scoop of vanilla ice cream.
Notes
Apples: Granny Smith is the perfect choice - they're tart and hold their shape well during baking. Other apples will work but may go mushy. Cut into even 2cm cubes so they cook through evenly.
Butter: Your butter must be straight from the fridge - if it's soft, you'll get pastry, not breadcrumbs.
Variations: You can also make individual portions in ramekins, just reduce the baking time and keep an eye on them.
Storage: Allow to cool completely, then cover and refrigerate for up to 3 days. To make ahead, prepare the filling and topping separately, cover and refrigerate both, then assemble just before baking.
