Apple-Blackberry Crumble

Name: Apple-Blackberry Crumble
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 50 g Marzipan raw mass; 100 g Butter or margarine; 1 egg (size M); 50 g + 3 tablespoons sugar; 225 g Flour; 200 g Blackberries; 4–5 medium sized apples (about 200 g each); 1 Branch rosemary; 250 ml Cream; 1-2 TABLESPOONS Orange juice; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

50 g Marzipan raw mass
100 g Butter or margarine
1 egg (size M)
50 g + 3 tablespoons sugar
225 g Flour
200 g Blackberries
4–5 medium sized apples (about 200 g each)
1 Branch rosemary
250 ml Cream
1-2 TABLESPOONS Orange juice
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Wash the rosemary, shake dry and remove the needles. Heat the cream, rosemary needles and orange juice, allow to cool and refrigerate for about 2 hours
2
Grate marzipan into a bowl. Add fat, egg, 50 g sugar and flour and knead into crumbles, first with the dough hooks of the hand mixer, then with your hands. Put the crumbles in a cool place
3
Wash and sort blackberries. Peel and quarter apples and remove the core. Cut quarter into pieces. Caramelise 3 tbsp. sugar, add apple pieces. Simmer covered for 10-15 minutes and let cool slightly
4
Pour the compote and blackberries into 6-8 small ovenproof moulds, then sprinkle with the crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes
5
Pour cream through a fine sieve, then whip until stiff. Remove Crumble from the oven and allow to cool. Serve crumble lukewarm with the rosemary cream
6
With 8 people:
7
waiting time approx. 2 1/4 hours