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
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.