Easy Blackcurrant Crumble
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 750 g Bramley Apples (peel, core and thinly slice)
- 300 g Blackcurrants (fresh or frozen)
- 60 g Caster Sugar
- 125 g Plain Flour
- 125 g Rolled Oats
- 150 g Light Brown Sugar
- 125 g Butter (melted)
Method
- Preheat the oven to 180ยฐC (160 fan/ Gas 4/ 350โ).
- Place the peeled and sliced Bramley apples in a large baking dish. Add the blackcurrants and caster sugar, then gently mix until the fruit is evenly combined.
- Place the plain flour, rolled oats, and light brown sugar in a mixing bowl. Pour in the melted butter and stir until the mixture forms moist crumbs and small clusters.
- Spoon the oat crumble topping evenly over the apple and blackcurrant filling. Spread it loosely rather than pressing it down firmly, as this allows steam to escape and helps the topping become crisp.
- Bake until the topping is deep golden and the fruit is bubbling around the edges of the dish (approximately 45 minutes). Leave the crumble to rest for 10โ15 minutes before serving so the fruit juices can thicken slightly.