This one is a mash up of pie/crumbles – I give you Prumbles! Blackberry apple is such a perfect combination at this time of year. The hedgerows are just full of them this year.
Ingredients for Crumble topping
- 25g Soft Brown Sugar
- 20g Caster sugar
- 100g Plain flour
- 3 tbsp of Oats
- 40g Butter
Ingredients for pie base
I cheated a little bit here as I was using up some left over puff pastry in the fridge but short crust would be just as good. You would probably need half of this recipe of pastry.
https://willeysweeklybake.com/2019/10/02/toffee-apple-pies-willeys-weekly-bake-161/
Ingredients for filling
- 2 Apples
- 400g Blackberries
- 2 tbsp of Soft Brown Sugar
Method
- Pre heat the oven to 180 degrees celsius. Then grease 5 ramekin with oil or butter.
- Make pastry and line the bottom of the ramekins and the sides if you have enough.
- Peel and chop the apples and add to a medium sauce pan along with the blackberries and soft brown sugar.
- Soften the apples and blackberries until soft and has formed a sauce. Make this on a medium to low heat stirring to stop from sticking to the bottom.
- Make the crumble topping by adding all the ingredients into a large bowl and rubbing the butter with your finger tips until it forms light lumps.
- Add the fruit filling to the ramekins and level if yours are too full like mine it will bubble over when in the oven.
- Sprinkle the crumble topping onto the fruit and bake in the oven for 15 minutes until golden on top.
Willey's Weekly Bake 