Slow Cooker Apple & Blackberry Crumble Recipe

Ingredients

125g cold butter
150g plain flour
80g jumbo porridge oats
75g Demerara sugar
80g walnut halves
500g apples
1 tbsp lemon juice
2 tsp mixed spice
250g blackberries
Cream or custard, to serve

Prep: 30 mins | Cook: 3 hrs-3 hrs 30 mins

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Method

1. Dice 100g of the butter and scoop it into a mixing bowl. Add the flour, porridge oats and 50g of the demerara sugar. Use your fingertips to rub the butter into the dry ingredients to make a sandy, chunky textured crumble mix. Roughly chop the walnut halves, then add them to the bowl and stir to mix. This is your crumble topping. Set aside.

2. Peel the apples, quarter them and slice out the cores. Roughly chop them then scoop them into the bowl of your slow cooker (a 3½ ltr slow cooker is the perfect size for this recipe). Add the remaining 25g demerara sugar, the lemon juice and mixed spice and stir to mix.

3. Add the blackberries. Dice the remaining 25g butter and add to the fruit with 2 tbsp cold water. Stir to mix one last time.

4. Sprinkle the crumble topping over the fruit. Place a clean tea towel over the top of the slow cooker – this will help absorb the steam and stop your crumble topping ending up too soggy – and pop on the lid. Cook on slow for 3 hrs. The crumble should be bubbling and juicy looking after 3 hrs.

5. You can serve the crumble after 3 hrs or cook it for an extra 30 mins with the lid off the slow cooker for a crisper top. Serve the crumble in warm bowls with double cream or custard.

6. Eat Me, Keep Me
The crumble will keep for up to 3 days in the fridge and can be eaten hot or cold. It will also freeze for up to 3 months – divide into tubs, seal and freeze. Defrost overnight before rehating till piping hot.