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    Apple And Blackberry Scrumble

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    Apple And Blackberry Scrumble

    Succulent autumn fruits baked under a wonderful, crumbly scone lid. Fantastic cold the next day – if there is any left!

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 1kg Cox's apples, peeled, cored and cubed
    • 4 tbsp apple juice
    • 200g plain flour
    • 1 tsp baking powder
    • 50g butter
    • 125g light brown muscovado sugar
    • 142ml soured cream
    • 1 medium egg, beaten
    • 2 x 150g packs blackberries
    • 50g hazelnuts, roughly chopped


    1. Place the apples in a pan with the apple juice and simmer gently together for 15 minutes until the apples have softened.
    2. Meanwhile, preheat the oven to 180C, gas mark 4. Place the flour and baking powder in a large bowl and rub in the butter using your fingertips. Stir in 75g of the sugar, the soured cream and beaten egg.
    3. Spoon the softened apples and their juices into an ovenproof dish and stir in the blackberries. Spoon over the scone topping – don’t worry if it doesn’t cover the filling completely and there are a few small gaps.
    4. Mix together the hazelnuts and the remaining sugar, and sprinkle over the top. Bake for 30-40 minutes until the topping is risen and golden, and the juices are bubbling (cover the dish loosely with foil if it is getting too dark). Leave to stand for 5 minutes, then serve with either custard or vanilla ice cream.

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    Drinks recommendation

    With a kilo of apples in this recipe, a quality cider is an ideal match.


    Average user rating

    3 stars