I secretly love winter nights. When it’s dark by 5pm, frosty cold and you have no reason (or inclination) to leave the house, it’s the perfect excuse to turn the oven on and make spiced pudding.
Crumble is definitely one of my favourite puddings, if not my absolute favourite. The bubbling, hot fruit blanketed under a crunchy, caramelised topping- perfection in a pudding.
I picked up a huge bag of seasonal Cox apples at the local market, purely with the intention of making this crumble. The sweetness of the apples, alongside the slightly tart taste of the blackberries is almost perfect; team it with a few whole spices for an irresistible infusion.
I always bake the crumble topping separately to the fruit so it remains as crunchy as possible, without that porridgy layer appearing between the fruit and topping. Simply spoon over the topping just before serving this Spiced Apple and Blackberry Crumble.
8 Cox apples, peeled, cored and sliced evenly
Generous handful of blackberries
2 cinnamon sticks
2 whole cloves
3 star anise
For the topping:
100g plain flour
2 tablespoons of semi-solid coconut oil
75g demerara sugar
3 tbsp flaked almonds, chopped roughly