Rachel Allen'S Cinnamon Spiced Blackberry And Apple Crumble

• For the filling:
• t00g (1lb 2oz) Bramley apples peeled, cored and diced
• t0g (2oz) caster sugar
• t-2 tbsp water
• t00g (7oz) blackberries, fresh or frozen
• thipped cream, to serve
• tprinkling of brown sugar, to serve
• For the crumble:
• t25g (8oz) plain flour
• t10g (4oz) Kerrygold butter, now softer
• t10g (4oz) caster sugar
• t tsp ground cinnamon

1. 1.treheat oven to 180u0b0C/ fan oven 160u0b0C/Gas Mark 4.
2. 2.tlace the apples, sugar and water in to a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5-7 minutes until quite soft. Transfer to a pie dish, then allow to cool as you prepare the crumble.
3. 3.tlace the flour and butter in a mixing bowl, then use your fingertips to rub together until the mixture resembles coarse breadcrumbs.
4. 4.text mix in the sugar and cinnamon. Scatter the blackberries over the apple mixture, then cover with the crumble mixture.
5. 5.tlace in the oven and bake for 30-35 minutes or until the crumble is golden and crisp.
6. 6.terve warm with some whipped cream and a sprinkling of soft brown sugar.
7. This recipe by Rachel Allen was created for the new edition of the Kerrygold Community Cookbook. For more information please visit www.facebook.com/KerrygoldUK

caster sugar, water, blackberries, cream, brown sugar, crumble, flour, kerrygold butter, caster sugar, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/rachel-allens-cinnamon-spiced-blackberry-and-apple-crumble-51564581 (may not work)