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Digital Subscriptions > Delicious Magazine > September 2018 > BLACKBERRY & APPLE CRUMBLE

BLACKBERRY & APPLE CRUMBLE

Nothing is more British than crumble, and with its fruity, biscuity aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed. British cookery doyenne Debbie Major offers her definitive recipe, plus a nutty twist

favourites.

The recipe hall of fame

How to jazz up your crumble

• Add citrus zest to the fruit: lemon zest and juice to gooseberries; orange zest and juice to rhubarb; lime zest and juice to tropical fruit mixtures.

• Reduce the sugar and add a little marmalade or jam to the fruit mixture. Marmalade goes well with quinces or apples, apricot jam with apricots or apples.

• Add a handful of oats to the flour-based crumble mix, or make it almost entirely from oats for a flapjack-style topping.

• Use pumpkin, sunflower and sesame seeds, lightly toasted coconut and coarsely crushed amaretti biscuits or ginger nuts for additional flavour in the topping.

• Add chopped chocolate or choc chips to the crumble mix – great with pears.

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.