Annie Bell's apple and blueberry crumble recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s apple and blueberry crumble By You Magazine - May 3, 2020 Apple crumble really is a national treasure, and the very best combine the jammy flesh of cookers with nibs of eaters. You could also ring the changes in this apple and blueberry crumble with ground hazelnuts instead of almonds. Chris Alack SERVES 6 FRUIT 800g bramley and eating apples (approx 400g each), peeled, quartered, cored and sliced 75g golden caster sugar 375g blueberries CRUMBLE 150g plain flour 150g ground almonds 150g golden caster sugar 150g unsalted butter, chilled and diced finely grated zest of 1 lemon vanilla custard, to serve (see below) 1. Preheat the oven to 200C/180C fan/gas 6. Toss the apples with the golden caster sugar, then gently mix in 300g of the blueberries. Transfer the mixture to a shallow 2-litre baking dish (e.g., a 30cm oval gratin dish). 2. Whiz all the ingredients for the crumble in a food processor, until the fine crumbs are just starting to cling together – you want a few biscuity nibs in there. 3. Evenly scatter the crumble over the fruit, then the remaining 75g of the blueberries and bake for 30-45 minutes until lightly golden and the fruit is bubbling at the edges. Serve the crumble hot 15-20 minutes out of the oven, or at room temperature. Extra creamy vanilla custard Serve with the apple and blueberry crumble. Heaven! SERVES 6 150ml whipping cream 1 tsp vanilla bean paste 300ml custard 1. Whisk the whipping cream to soft fluffy peaks in a medium bowl using an electric whisk. 2. Blend the vanilla bean paste with the custard in another medium bowl, then fold in the cream. Cover the mixture and chill for up to a day. Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved