Blackberry and apple crumble with sloe gin syrup
- October 2016
- Serves 6-8
- Hands-on time 60 min, simmering time 1 hour, oven time 40 min
Susy Atkins’ crumble recipe uses apples, blackberries and sloe gin – a wonderful dessert to warm you up during the winter season.
- 27.3g (13.6g saturated)
- 72.5g (53.2g sugars)
- 700ml sloe gin
- 750g peeled and cored cooking apples, sliced
- 100g caster sugar, plus extra if needed
- 450g wild or cultivated brambles (blackberries), washed and drained
- 75g shelled hazelnuts
- 200g plain flour
- 200g unsalted butter at room temperature
- 75g soft brown sugar
- Cream, ideally clotted, to serve
You’ll also need…
- 1.2 litre pie dish
- Heat the oven to 175°C/155°C fan/gas 3¾. To make the sloe gin syrup, pour the gin into a large, heavy-based saucepan and bring to the boil, then turn down the heat to a steady simmer. Reduce the gin by three quarters – it takes about 1 hour on a low heat. Near the end, taste for sweetness, adding a little caster sugar if needed. This makes about 200ml rich dark syrup.
- Put the apples in a saucepan with the 100g caster sugar and 100ml cold water. Cook over a medium-high heat for 10-15 minutes until the apples soften. They should bubble quite a lot – stir regularly to stop them sticking to the pan.
- When the apples are soft, add the brambles. Stir and cook just for a minute or two, then carefully transfer the mixture to a 1.2 litre pie dish and set aside.
- To make the crumble, heat a dry non-stick frying pan over a medium-high heat. Add the hazelnuts and toast for 2-3 minutes, turning occasionally, until golden. Leave to cool, then roughly chop. Put the flour in a mixing bowl, then add the butter in small pieces and rub into the flour with your fingertips. Mix in the sugar and nuts, again using your fingertips.
- Scatter the crumble over the fruit to cover, then bake for 40 minutes or until golden. Don’t worry if a little juice seeps out from under the topping. Serve with cream and the sloe gin syrup.
Homemade sloe gin can be bitter so you may need to sweeten it. A cheap supermarket sloe gin is also fine.
You can freeze the crumble topping and filling separately for up to 3 months; or fully prep the crumble, cover and chill for up to 48 hours.
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