Ingredients

• Crumble Topping
• 250g unsalted butter, cut into 1x1 cm cubes, cold
• 500g plain all purpose flour, sifted
• 100g castor sugar
• 2 tablespoons demerara sugar (solely for crunch. this is optional)
• Filling
• 1 packet blueberries, washed
• 5 Granny Smith apples (may be substituted with Washington or Maclntosh apples)
• 1 cinnamon stick
• 4 cloves
• 200g castor sugar
• 100g unsalted butter, softened

Directions

1. Preheat oven to 180c and grease a square baking dish. Peel and core apples. Cut into medium sized cubes and set aside. In a small saucepan, add apples, sugar, spices and just enough water to cover. Bring to a boil and cook until apples are softened. Once cooked, discard all liquid and spices. Allow apples to cool.

2. Make the crumble topping. In a large bowl, combine the cold butter and the flour. Using a “cutting” action, cut the butter incorporating it into the flour with a blunt metal knife. Keep cutting the butter allowing it to pick up the flour gradually. Stop once it resembles fine breadcrumbs (like how a crumble topping should look like). Stir in castor sugar.

3. Assemble crumble. Add cooled apples and blueberries into the greased baking dish. Dot with the softened unsalted butter. Spoon over crumble mixture and sprinkle the demerara sugaar ontop of the crumble. Bake for 40 minutes or until crumble is browned all over. Serve warm with pouring cream or ice cream.

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