Food ‘n Drink

Continuing my weekend batch cooking today I did 5 double portions of crumble (although only 4 made it to the freezer!). This is really quick and simple to do. I freeze them in foil dishes with the cardboard lids (can get from most kitchen shops and possibly supermarkets too) so that you can take them straight out and cook from defrosted or frozen.

I usually use frozen blackberries and raspberries as I get loads off my parents in the autumn and they’re great for all sorts of desserts.

Ingredients

1 cooking apple
1 dessert apple
3 handfuls of blackberries
2 handfuls of raspberries
100g plain flour
20g brown caster sugar
30g dark muscavado sugar
40g butter or margarine

Method

Peel, core and slice both apples. Put into a large pyrex bowl, add a teaspoon of water and put into the microwave for about 3 minutes to soften the apples. If freezing, divide the apples into foil dishes at this point. Add the blackberries and raspberries.

In a mixer or food processor mix the flour, sugar and butter until fine. If it gets a bit lumpy/gloopy just add a little more flour (this can happen if the butter/margarine is soft). The cover the fruit in the crumble topping.

Cook at 180 degrees celcius for 35 minutes (25-30 minutes for smaller portions). Serve with custard, cream or icecream.

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