Apple blackberry and port crumble

There is not much to say really about this dessert except that it is absolutely, no doubts about it ‘delicious’. The port in this recipe brings the humble crumble to a whole new level. I used a beautiful port from our gorgeous South Australian Barossa Valley, that I collected on my last wine visit.

This crumble has a deep richness to it, it’s sweet but not too sweet, the apple is cooked so it still holds its shape, the berries are soft and a little tart and the port is reduced down to a sweet syrup which brings it all together. Then of course there is the crumble topping that brings texture and crunch and a little bit of earthiness with the walnuts.

A perfect winter dessert that warms the soul and makes you feel good inside, like comfort food should.

RECIPE:

• 6 large green apples
• 300g blackberries
• 50 g unsalted butter
• 250ml port
• 1/2 tsp cinnamon
• 2 Tsp caster sugar

Topping

• 100g unsalted butter
• 3 Tsp plain flour
• 2 Tsp coconut
• 3 Tsp brown sugar
• 3 Tsp rolled oats
• 3 Tsp roughly chopped walnuts

METHOD:

1. preheat oven to 180ºC
2. peel, core and slice apples in 1cm slices
3. melt butter in a saucepan over medium heat add apples and stir occasionally until apples begin to soften
4. add blackberries, sugar, cinnamon and port, cook gently until juices start to come out of the fruit
5. using a slotted spoon scoop fruit into either individual dishes or a large casserole dish
6. leave the port and fruit juices on medium heat and reduce until you have a syrupy liquid about 10-15 minutes
7. spoon liquid over the fruit

Topping

1. combine all ingredients into a bowl and using finger tips gently rub butter through mixture
2. spoon crumble mix over fruit
3. bake in oven for 20 minutes or until top is golden brown
4. serve with ice cream or custard

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Tagged: apple, apple and blackberry crumble, baking, Barossa Valley, blackberries, Butter, Cook, Crumble, Flour, Fruit, Home, Recipe, rolled oats, Sugar, unsalted butter, walnuts