The syrupy sloe gin adds a rich and fruity flavour to this classic crumble combination. The crumble works just aswell without the sloe gin though, simply replace with cranberry juice.
You can also use frozen blackberries and apples for ease if you like. The rolled oats and Demerara sugar add a lovely crunch to the crumble topping that you can use for any crumble recipe, a great combo to add to your repertoire.
4 Bramley apples (about 750g total), peeled, cored and finely sliced
400 g blackberries
100 g light brown soft sugar
2 Tbsp. cornflour
200 ml sloe gin, we used Sipsmith
FOR THE TOPPING
125 g butter, chilled and cubed
175 g plain flour
50 g rolled oats
75 g demerara sugar
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. In a rough 2 litre ovenproof serving dish, gently mix all the filling ingredients until combined.
Step 2For the topping, in a medium bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Alternatively, pulse the flour and butter in the small bowl of a food processor until the mixture resembles breadcrumbs. Add the oats and sugar and rub in/pulse until clumps start to form. Sprinkle over the fruit layer.
Step 3Bake for 40-45min, or until the crumble topping is golden. Serve with custard or ice cream, if you like.
