Apple, Peach and Blueberry Crumble Recipe
After chocolate fudge cake, my favourite dessert is 100% APPLE CRUMBLE! You may be thinking that the world doesn’t need another apple crumble recipe but here’s where I share one that’s a tad different and super yummy – this fruit crumble will knock your socks off whilst still keeping its firm place with being one of the ultimate comfort food desserts. Sharp, sweet, crunchy, melty and unbelievably more’ish!
I can pretty much eat dessert at any time of the day as I have a super sweet tooth so when HelloFresh recently contacted me to help share the love of the crumble and create a recipe for them to be part of their ‘Apple Crumbles with a twist‘ campaign I of course, happily obliged… actually in all honestly the first line of my reply email to them simple read “Yes, Yes, Yes” so yeah, I probably came over as a little bit of a nutter… but I really do love my puddings 🙂
I chose some of my favourite fruits for this recipe but wanted to stay traditional too so I do stick with using English Cox’s and Braeburns. I wanted to keep the crumble moist but also wanted to give it a little bit of an interesting twist too – hence the coconut and the ginger. It really does make it a little bit more special.
For the filling:
- 5 medium apples – I used 3 English Cox (soft, tart and sweet) and 2 Braeburns (crisp, juicy and sweet)
- 2 peaches
- 80 grams of blueberries
- Half a lemon
- 75 grams of brown sugar
- 50 grams unsalted butter
- 1tsp of ground cinnamon
For the topping:
- 120g cold unsalted butter
- 150g plain flour
- 100g of rolled oats
- 25g of shredded or designated coconut
- 25g of ground almonds
- 80g demerara sugar
- 1/2tsp of ginger
Set the oven to Gas Mark 180°C.
Peel and core the apples, cut them into rough chunks and add into a pan. Add the butter and squeeze over the juice of the lemon and sprinkle over the sugar. Cook on the hob for 15 minutes until the apples are soft and the liquid brown – they’ll smell amazing! I add a few sticks of cinnamon too – optional as the teaspoon of ground cinnamon is fine on it’s own – I just love cinnamon!
To make the crumble: Mix the flour, coconut, ginger and ground almonds in a bowl. Rub in the butter with your fingers until the mixture looks like fine breadcrumbs, then mix in all of the demerara sugar. Set aside.
Slice your peaches and have your blueberries ready. When the apples are done add all the fruit into your baking dish along with the juice from the apples.
Pour or spoon over the crumble mixture over the top of your filling.
Bake for 45 minutes until the juices start to bubble up through the crumble and it turns a lovely golden brown colour. Easy! Now the only difficult choice is whether to serve with custard or ice-cream!
PS: The fruit can be replaced with any other fruit, so if you fancy a little change, or something in season, just use your imagination! Enjoy!