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How To make Blackberry and Apple Crumble Cake
680 g Cooking apples
450 g Blackberries
75 g Caster sugar
Juice and rind of 1 lemon 10 ml Arrowroot mixed with
15 ml Cold water
75 g Unsalted butter
75 g Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g Ground almonds
225 g Plain flour
2 1/2 ml Ground cinnamon
12 Whole almonds to decorate
Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit
is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Source: Woman Sept 20/93 From the collection of Karen Deck
How To make Blackberry and Apple Crumble Cake's Videos
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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The Easiest and Most Delicious British Classic Dessert - Blackberry and Apple Crumble with Custard
A dessert (pudding) so simple and yet so delicious it graces the tables of many British homes including Royalty. The perfect end to a British Sunday roast dinner. Blackberry and Apple Crumble with Custard.
I learn't to cook this dish as a young boy under the watchful eye of my mother and went on to prepare it for Royal lunch at Balmoral Castle, Windsor Castle and Sandringham. Everyone has their favorite crumble; apple, raspberry, rhubarb and Prince Charles favorite pear and banana but all agree the topping has to be custard and/or cream. Absolutely delicious!
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Blackberry and Apple Crumble with Custard
Makes 6-8 portions
4 cups blackberries
2 cups apples, peeled and thinly sliced
¼ - ½ cup sugar
1 TBS cornstarch
For the crumble;
2 cups flour
1 cup unsalted butter, room temperature
½ cup sugar
For the vanilla crème anglaise;
1 cup milk
1 cup heavy cream
6 egg yolks
vanilla bean extract
¼ cup sugar
Toss the blackberries, apples, sugar and cornstarch in a large bowl and pour into a casserole dish.
In a large bowl add the flour, sugar and butter and rub together to make fine crumbs. Spread evenly over the fruit.
Bake at 350 degrees F. for 30-40 minutes until the fruit is tender and the crumble is golden on top. Set aside to cool.
Prepare the crème anglaise, bring the milk and cream to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined in a large bowl.
Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.
How to make an Apple and Blackberry Crumble
Today I'm going to show you how to make an Apple and Blackberry Crumble.
You can find the recipe here:
You will need:
For the filling:
400g Apples (peeled and diced)
50g Sugar (either demerara or caster)
200g Blackberries
1tbsp Plain Flour
For the Crumble:
150g Plain Flour
100g Caster sugar
100g Butter
Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
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Apple & Blackberry Crumble Cupcake Recipe | Cupcake Jemma
Yes! Keeping it seasonal with this little cherubs! AND they'll be in store all this weekend if you want to get one without making a mess in your kitchen!
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RECIPE...
For the Apple Goo -
1 Bramley apple, chopped super fine
40g butter
1.5 tsp cinnamon
50g dark brown sugar
For the Blackberry Goo -
400g fresh or frozen Blackberries
100g caster sugar
For the Oaty crumble -
100g golden syrup
100g demerara sugar
100g chopped butter
150g rolled oats
50g plain flour
For the cupcakes -
100g Caster sugar
25g brown sugar
130g self raising flour
1/4 tsp bicarb
1/2 Bramley apple or 1 Cox/Braeburn/Granny Smith
125g butter
2 eggs
1 tsp treacle
1.5 tbsp apple juice
For the buttercream -
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp Blackberry goo
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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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