The sweetness of butternut squash works wonderfully with the sharpness of the Bramley apples and berry burst of the juicy blackberries. Topped with a crunchy, flapjack-style topping - it's the perfect autumnal dessert.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
505
Ingredients
For the filling
Butter, to grease
400 g Bramley apples
1/2 medium butternut squash (about 600g)
150 g blackberries
100 g demerara sugar
2 tsp. vanilla bean paste
For the topping
125 g butter, chilled and cubed
150 g plain flour
75 g rolled porridge oats
50 g demerara sugar
3 Tbsp. golden syrup
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5 and lightly grease a rough
2 litre ovenproof serving dish. For the filling, peel, core and finely
slice the apples. Next, peel and
deseed (if needed) the butternut
squash and cut into rough 1.5cm
pieces. Tip both into the serving dish,
add remaining filling ingredients
and gently mix until combined.
Step 2For the topping, in a medium bowl,
rub the butter into the flour using your
fingertips, until the mixture resembles
breadcrumbs. Add the oats and sugar
and briefly mix; drizzle in the golden
syrup and mix until clumps start to
form. Sprinkle topping over the filling.
Step 3Bake for 40-45min, or until the
crumble topping is golden and
the squash is tender. Allow to cool
slightly before serving.
Serve with cream, custard or ice cream, if you like.
Try adding chopped nuts to your crumble topping for added texture.
