Ultimate Apple and Blackberry Brown Butter Crumble

This classic apple and blackberry crumble recipe is taken to the next level by infusing the crumble topping with the toasted brown butter.

Prep Time20

Cook Time40

Time in the freezer20

Total Time1 20

Course: Dessert

Cuisine: British

Keyword: apple blackberry crumble

Servings:

Start by browning the butter. Add the butter to a small saucepan and start heating it over medium heat. The butter will go through several stages before it will turn into “brown butter”, be patient and don’t walk away from it. First your block of butter will melt, then it will turn frothy. Start stirring it once you see the foam, which will eventually go down and reveal brown, nutty smelling melted butter. Once you see that, take it off the heat and cool.
Preheat the oven to 200C/400F. In a mixing bowl combine the brown sugar, plain flour, ground almonds (or hazelnuts) with the salt, pour the cooled brown butter over it and with your hands start forming little clumps of batter. Make sure all dry ingredients have been moistened with the melted brown butter. Spread the crumble chunks over a baking sheet and put them the freezer for 20 minutes.
Meanwhile peel, core and dice the apples, then toss the apples with the frozen blackberries, brown sugar, cornstarch and vanilla. Transfer the mix to a buttered 9X13 inch baking dish or a large cast iron pan. Take the crumble out of the freezer and scatter all over the fruit. Bake in the preheated oven for 40 minutes.