Delia Smith Apple And Blackberry Crumble Recipe
Delving into the heart of British autumn, the Delia Smith Apple and Blackberry Crumble Recipe combines the tartness of apples with the sweet, earthy flavor of blackberries, all under a crunchy, nutty topping. This dessert stands as a testament to the simplicity and warmth of British comfort food, showcasing how a few quality ingredients can create a dish that feels like a hug in a bowl.
Brief Description of the Recipe
The recipe involves layering slices of Bramley and Cox's apples with fresh blackberries, sweetened with a sprinkle of sugar and spiced with cinnamon and ground cloves. The crumble topping, a buttery mixture enriched with the crunch of almonds and the aroma of cinnamon, blankets the fruit, turning golden and crisp upon baking. This dessert is a celebration of the autumn harvest, perfect for chilly evenings.
Cultural or Historical Context
Apple and blackberry crumble is a quintessential British dessert, with its origins deeply rooted in the tradition of foraging. Blackberries, abundant in the British countryside from late summer to early autumn, are often picked for this dessert. The crumble topping, a wartime innovation due to rationing, has become a beloved feature of British baking, embodying the spirit of making do and creating deliciousness from simplicity.
Ingredients List for the Delia Smith Apple And Blackberry Crumble
- For the Fruit Base:
- 700g Bramley apples
- 225g Cox’s apples
- 25g light brown soft sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 200g blackberries
- For the Crumble Topping:
- 75g chilled salted butter
- 175g self-raising flour
- 1 level dessertspoon ground cinnamon
- 110g demerara sugar
- 110g whole almonds, skin on
Preparation Instructions
- Prepare the Apples: Begin by quartering, peeling, and coring the apples. Toss the slices with sugar, cinnamon, and cloves, then layer them in a baking dish with the blackberries.
- Make the Crumble: Blend butter, flour, cinnamon, and sugar until crumbly, then stir in roughly chopped almonds. Spread this mixture over the fruit, pressing down to compact.
- Bake: Cook in a preheated oven until the topping is golden and the fruit is bubbling.
Storage and Reheating
Cool the crumble completely before covering and storing in the refrigerator. It reheats well in a warm oven, restoring the topping's crispness.
Nutritional Information
A serving provides approximately 561 calories, with 37g of fat, 54.3g of carbohydrates, and 35g of sugars. This makes it an indulgent treat best enjoyed in moderation.
Frequently Asked Questions
- Can I use frozen blackberries? Yes, frozen blackberries can be used without needing to thaw them first.
- How can I make the crumble gluten-free? Substitute the self-raising flour with a gluten-free blend.
Delia Smith's version of this classic recipe is a delightful way to enjoy the bounties of autumn, perfect for both everyday desserts and special occasions. Its rich, fruity base under a crumbly, nutty topping captures the essence of comfort food.
This overview of Delia Smith's Apple and Blackberry Crumble recipe highlights its simplicity and warmth, making it a must-try for anyone looking to capture the essence of British autumn in a dish. The original recipe by Delia Smith can be explored for detailed measurements and instructions.
For more information and the complete recipe, visit Delia Online.