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Apple and blueberry jumblenut crumble

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Make the most of seasonal fruit by making this delicious apple crumble laden with apples, blueberries and crunchy nuts, a perfect pudding for all the family to enjoy.

Apple and blueberry 
jumblenut crumble

Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes

3 Bramley apples, about 700g

2 eating apples, about 300g

200g blueberries or blackberries

Finely grated zest of 1 orange

4 tablespoons light brown soft sugar

25g butter, in small cubes

For the crumble , 75g plain flour

25g jumbo whole rolled porridge oats

100g demerara sugar

75g cold butter, in pieces

50g pecans, chunkily chopped

50g whole skin-on almonds

50g whole blanched hazelnuts

1-2 tablespoons orange juice

Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core the apples and cut them into chunks, then toss in a 20 x 30cm ovenproof dish with the blueberries, orange zest, brown sugar, butter and 2 tablespoons of water.

For the crumble, tip the flour, oats and demerara sugar into a mixing bowl with a pinch of salt. Add the butter and rub it into the dry mixture using your fingertips (or whiz in a food processor), then tip into a bowl. Stir in the nuts and orange juice. Bring the mixture together into small clumps.

Top the fruit with the crumble – you don’t want it to completely cover the fruit, leave a few spaces. Bake for 40-45 minutes or until the apples are tender, the blueberries have slightly burst and the crumble is golden.