Ingredients
13 total- 100g unsalted butter, fridge-cold and cubed, plus 20g
- 1 tbsp black treacle
- 125g plain flour
- 75g dark muscovado sugar, plus 3 tbsp
- 50g jumbo oats
- 50g blanched hazelnuts, roughly chopped
- 1 tbsp golden syrup
- 300g cooking apples, peeled, cored and cut into 1.5 cm chunks
- 500g eating apples, cored and cut into 2.5 cm chunks (skin on)
- 200g blackberries
- ½ lemon, juiced
- 2 tsp cornflour
- 1 tsp vanilla extract
Method
5 stepsStep 1
Preheat the oven to 190°C/170°C fan/gas 5. Melt the 20g butter and the treacle in a small pan over low heat. Set aside to cool a little.
Step 2
For the topping, put the plain flour, 75g muscovado sugar, oats and nuts in a bowl with a pinch of sea salt; mix well with a fork to break up the sugar. Add the remaining 100g cold butter and rub briefly with your fingertips to create clumpy, granola-like clusters. Drizzle over the golden syrup and toss again briefly. Chill until needed.
Step 3
Combine the cooking apples, eating apples and blackberries in a baking dish (approx. 27 cm); toss with the lemon juice. Add the cooled treacle butter, remaining 3 tbsp muscovado sugar, cornflour and vanilla extract, then toss well.
Step 4
Scatter the topping over the fruit and bake for 50 mins (cover loosely with foil if the top gets too dark).
Step 5
Let the crumble stand for 10 mins, then serve.