Silver Spoon

Eric Lanlard's Apple and Blackberry Crumble

Recipe Submitted By: bakingmad

Apple and Blackberry Crumble as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time 10 minutes
Baking Time 10 minutes
Portions 6-8
Skill Level Easy
Average Rating 0 stars
 

Eric Lanlard's Apple and Blackberry Crumble Ingredients

100 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
100 grams Plain Wholemeal Flour (Allinson) Plain Wholemeal Flour (Allinson)
100 grams Oats rolled
200 grams Dark Muscovado Sugar (Billington's) Dark Muscovado Sugar (Billington's)
200 grams Unsalted Butter
2 tsp Mixed Spice
350 grams Shortcrust Pastry sweet, homemade or bought
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Additional Ingredients

400 grams Apple(s) cox's - peeled and cut into bite sized chunks
100 grams Blackberries fresh or frozen
100 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
2 tsp Cinnamon ground
2 Vanilla Pods (Nielsen-Massey) Vanilla Pods (Nielsen-Massey)
Calvados splash, optional
 

Further Additional Ingredients

1 tsp Vanilla Bean Paste (Nielsen-Massey)
300 ml Double Cream
4 Egg Yolk
1 tsp Cornflour
30 grams Golden Caster Sugar (Billington's)
1 tbsp Calvados optional
200 grams Caster Sugar (Silver Spoon Homegrown)
6 Apple(s) mini
 

This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Plain Wholemeal Flour (Allinson)
  • Dark Muscovado Sugar (Billington's)
  • Light Muscovado Sugar (Billington's)
  • Vanilla Pods (Nielsen-Massey)
  • Vanilla Bean Paste (Nielsen-Massey)
  • Egg Yolk
  • Golden Caster Sugar (Billington's)
  • Caster Sugar (Silver Spoon Homegrown)

How to make Eric Lanlard's Apple and Blackberry Crumble

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 180°C/ 160°C fan/ Gas 4 method tip
  2. Roll out the pastry between two sheets of cling film and cut out disks with a metal ring. Place onto a greased baking sheet and bake for 10-12 minutes or until golden
  3. For the crumble: In a bowl add the two flours, dark muscovado sugar, mixed spice, roled oats and mix well. Add the softened butter and rub into the dry ingrediants with your finger tips. Place this mixture onto a baking tray and bake 10-12 minutes until golden
  4. For the filling: In a frying pan, add the aples and blackberries, the light muscovado sugar, cinnamon, the seeds of th vanilla pods and fry until the fruit has softened. Add a splash of Calvados and flambe. Drain the fruits and keep the syrupy fruit juices
  5. On a plate, place a metal ring in the centre and lift a pasrty disk into the ring. Next, spoon in some fruit mix and then top with the crumble
  6. For the custard: In a saucepan heat the cream and vanilla paste. In a bowl, whisk the yolks, sugar and corn flour until well combined. Slowly add in the hot cream and keep whisking. Return the mixture back into the saucepan and keep stirring until the mixture thickens. Add a dash of calvados method tip
  7. Serve hot over the crumble
  8. As a final touch garnish with a toffee apple. Heat the sugar until it turns into a caramel. Dip the mini apples into the hot caramel and place onto a lined baking tray to cool. Once cool place on top of the crumble
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