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Huckleberry apple crumble

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves12
  • DifficultyEasy

For the crumble topping

560g plain flour
500g brown sugar
500g caster sugar
1/4 tsp cinnamon
440g cold butter

For the fruit filling

1 lemon, juiced
4 granny smith apples peeled, cored and sliced
2.2 kg frozen or fresh huckleberries
100g plain flour
150g caster sugar
1) Preheat the oven to 180C/Gas 4. Mix the dry topping ingredients in a bowl, add the cubed butter and cut into the flour until crumbly in texture. Set aside in a cool place.

2) Mix the lemon juice in with the apples and add to the huckleberries. Stir to combine, and then add the remaining filling ingredients and combine.

4) Place the berry/apple mixture in a 1/2 sheet pan with a border or a dish and spread evenly. Put the topping on top of the filling and spread evenly over the berries. Press the topping down well on the berries.

5) Bake for 1 hour or until brown; check during baking for doneness. Remove from the oven, leave to cool for 20 minutes and serve with vanilla ice cream

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