How To make Blackberry and Apple Crumble Cake

How to make Apple and Blackberry Crumble Cake

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Apple and Blackberry Crumble Cake

If autumn was a flavour it would be this Apple and Blackberry Crumble Cake! A moist cake, with little chunks of tart apple, sweet blackberries and a cinnamon crumble topping.

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Easy recipes for dinner|Apple & Blackberry Crumble Cake|Pomegranate Glazed Chicken|Cous Cous |EP45|

In this episode, I’ll be making Apple & Blackberry Crumble Cake followed by Pomegranate Glazed Chicken and Cous Cous. I love crumble cakes, they’re super easy to make and the combinations are endless.

Recipes

Apple and Blackberry Crumble cake

Ingredients
250g Salted butter (room temp)
250g Golden caster sugar
1 tsp Vanilla extract
4 Free range eggs
250g Self-raising flour

For the crumble

150g Plain flour
75g Butter
75g Golden caster sugar
1/2 tsp Cinnamon

For the filling

200g Blackberries
1 Cooking apple (peeled, cored and diced into 1/2cm cubes)
1 Lemon
100g Sugar
1 cinnamon stick
1 Star anise

Buttercream

200g Icing sugar
100g Butter room temp
1 tsp Lemon juice


Method

Place the butter and sugar into a mixing bowl, then beat together until light and fluffy.
Add the vanilla, then add the eggs one at a time making sure you mix thoroughly together in-between each egg.
Sieve the flour into the mixture and stir together.
Divide the cake mixture in-between 2 20cm sandwich tins.
For the crumble topping rub together the flour and butter to create a crumble, then add the sugar and cinnamon and stir together.
Sprinkle the crumble mixture over one of the cakes before it goes in the oven as that one will be the top of the cake.
Bake in a preheated oven 170c for 20-25 minutes or until the tops are firm to the touch.
Meanwhile to make the compote place all the ingredients into a non-stir pan and cook on medium heat.
It’s important not to stir the compote lots as you don’t want the fruit to break up too much.
When the liquid has reduced by half remove from the heat and leave to cool.
Beat together the buttercream ingredients until light and fluffy.

When the cakes are baked remove them from the oven and leave them to cool for 15 -20 minutes before removing them from the tins.
When the cakes are fully cooled, spread the buttercream on the top of the cake that does not have the crumble on.
When spreading the buttercream try to make a raised lip around the edge so that it holds the blackberry and apple compote in.
Add the compote and top with the crumble topping cake.


Pomegranate Glazed Chicken with Dukha and Fruity Cous Cous
Serves 4



Ingredients

4 Chicken breasts skinless and boneless
2 tbsp olive oil
1 tsp salt
1 tsp Pepper
2 tsp ground cumin
1 Clove garlic
2 Pomegranates cut in half seeds and juice in a bowl ready
2 tsp Honey

Dukha

4 tbsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsp Nuts walnuts and almonds are my favourite
Salt and pepper

For the couscous

200g Couscous
300ml Vegetable stock (boiling)
Salt and pepper
1 tin peaches 400g tin
40g Seeds
100g Feta cheese
1 lemon
3 tbsp olive oil
1 handful of fresh mint

Method

Place the couscous into a bowl with a little salt and pepper
Pour over the boiling stock and stir once, then leave for 10 minutes.
Once the couscous has absorbed all the liquid and it looks fry on the top, then and only then fluff it up with folk.
Roughly chop the peaches and add to the bowl with the seeds, crumbled feta, lemon juice and olive oil.
Add the fresh mint and stir together.
Taste and season with additional salt and pepper if needed.

To make the Dukha simple place all the ingredients onto a non-stick baking tray and cook in the oven for 10 minutes at 170c or until golden.
When roasted place in a pestle and mortar and crush together.
When cool keep in a glass jar or container.

To cook the chicken, first, score smooth side with a sharp knife 6 Times approximately 1/2cm deep.
Place the chicken in a bowl with olive oil, salt, pepper and ground cumin.
Mix and leave for a few minutes.
Preheat a non-stick large frying pan, when hot carefully place the chicken cut side down into the frying pan.
Cook until golden, then turn over and add the Pomegranate.
Continue to cook the chicken and reduce the juice to a syrup.
Use a digital probe to chicken if the chicken is cooked, it should be over 75c if you’re not sure cut the chicken in half to see if it's cooked.
When the chicken is cooked sprinkle over the Dukha mixture and serve with the couscous.

Enjoy!!
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Apple Blackberry Crumble | Supergolden Bakes

Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard, pouring cream or vegan alternatives.

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How to make a moist Cinnamon Apple Cake! Recipe #Shorts

How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!

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Apple and Cranberry Crumble | Gordon Ramsay

An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.

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How to Make Fruit Crumble | Three Ways | Jamie Oliver

Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.

Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD


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Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -

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