Apple and Blueberry Crumble
"This crumble is quick to make and unbelievably good."
½ cup flour
½ cup sugar
¼ tsp salt
1/3 cup unsalted butter chilled and cut in cubes
In a medium sized bowl, combine flour, sugar and salt then with finger tips, rub in butter until the mixture resembles breadcrumbs. Chill crumble in fridge for 30 minutes.
Prepared pastry, unbaked
6 cups granny smith apples, peeled, cored and cut into slices
1 cup fresh or frozen blueberries
1/2 cup sugar
¼ cup cornflour
2 tsp lemon zest
1 tbsp lemon juice
2 tbsp butter melted
Heat oven to 190 degrees C.
According to the directions on the packet, line 22cm pie dish with prepared pasty.
In a large bowl combine apples, blueberries, sugar, cornflour, lemon zest, lemon juice and butter. Toss gently to coat fruit.
Pour fruit into the prepared pastry and evenly spread the crumble over the top.
Bake in the lower third of oven for 50-55 minutes or until pie bubbles and the crumble is golden brown.
Cool and serve with ice cream, custard or runny cream.