Apple & Blueberry Bread & Butter Crumble

6
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (167.2 g)
  • Calories 264.6
  • Total Fat - 8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 17.9 mg
  • Sodium - 3258.5 mg
  • Total Carbohydrate - 49.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 32.2 g
  • Protein - 2.9 g
  • Calcium - 54.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 0.1 mg

Step 1

For the crumble, place all the ingredients in a bowl with a pinch of salt and, using your hands, roughly rub the butter into the dry ingredients until it resembles coarse crumbs and then place in the freezer until ready to use.

Step 2

Place the butter, apple, maple, lemon zest, vanilla and half the blueberries in a saucepan over medium heat and bring to a simmer and cook, stirring occasionally, for 15 minutes or until apple is tender.

Step 3

Transfer 1/3 cup (80 ml) cooking liquid to a small bowl and add cornflour and stir until smooth.

Step 4

Return to pan with remaining 125g blueberries and stir to combine and then pour into a 22 cm ovenproof pan and cool slightly.

Step 5

Preheat the oven to 200°C.

Step 6

Place custard in a bowl and soak brioche for 30 seconds each side and arrange over apple mixture. Scatter with crumble and bake for 25 minutes or until golden.

Step 7

Cool slightly, then serve with cream.

Tips & Variations


No special items needed.

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