Apple & Boysenberry Crumble

It’s winter, so it’s time for food that warms you from the inside.  Maybe with sugar, maybe with… hotness.  Maybe with both.  And butter.

Without further ado, how about a completely insane desserty treat?  Ok, you asked for it.

Apple & Blackberry Crumble

Apple & Boysenberry Crumble.
3 medium sized granny smith apples.
1 tin of boysenberries.
250g brown sugar.
225g self raising flour.
175g butter.

Pre heat oven to 180c.

Rub flour and softened butter until it is crumbed, add a couple of tablespoons of the sugar into the mix.

Peel core and slice apples, lay out in bottom of baking dish, pour boysenberries over top, pour sugar onto berries then gently mix (just make sure the apples are nicely covered with the juice, it should be pretty straightforward if the tin had lots of juice in it.

Sprinkle crumbs over the top, there should be heaps, making for a thick crust.

Bake for about 45 minutes – delicious bubbling juice should appear around the edge – check that a knife slides into and out of the middle easily.

Serve with custard, and possibly cream & ice cream as well if you want to go crazy.

This makes enough for probably 8 people to have a hefty big chunk, so you can pretty safely reduce it if you like, but I can’t tell you how long to cook it if you do.

Of course, that’s not challenging, so I decided to make another banana loaf at the same time.  Banana loaf in da hizz-ouse!

Banana Loaf

I’m a super multi-tasking baking good boy.