APPLE & BLUEBERRY CRUMBLE RECIPE: EASY & QUICK STEP BY STEP DESSERT IDEA

If you’ve ever tried to grate a whole nutmeg on a microplaner then you’ll understand what I’m saying here: the @peugeot_saveurs_uk Daman nutmeg mill has quite honestly changed my life. I’ll show you it in action next time I make dauphinois too, but for this recipe I’ve used it in my crumble fruit mixture.

The recipe below is for my preference when it comes to crumble - not too wet and 50:50 ratio of crumble to fruit. If you like a more substantial & wetter fruit base - double the fruit ingredients volumes below & reduce stewing time slightly (I’d say around 20-30mins, until you’re happy with consistency) if you want it fruitier & juicier! 🍏🍎

Don’t be put off by the stewing time, as it’s very hands off 😁👌🏼

Dish is the 22cm / 8.5in ceramic Appolia dish 👌🏼

Ingredients
200g blueberries
2 x apples
3 x tbsp water
1 x tbsp lemon juice
1/2 x tsp cinnamon
1/2 x tsp fresh nutmeg
4 x tbsp water
20g sugar

Crumble Topping
20g salted butter
50g oats
1 x tbsp sugar
1 x tbsp maple syrup
30g plain flour

Method
1. Peel, core & chop apples into cubes
2. Add cubed apple, blueberries, lemon juice, sugar, cinnamon, nutmeg & water together in a pot - bring to boil then drop down to a low/medium heat to simmer until blueberries burst and it has a jammy consistency (approx 20-30mins) - feel free to add more water if you feel it needs it
3. Pre heat oven to 180 degrees
4. Melt butter in frying pan then add oats & toast for 10mins, stirring every minute or so
5. Add maple syrup & sugar - stir through
6. Finally add the flour and mix through to combine all ingredients thoroughly
7. Top fruit mix with crumble in an oven safe baking dish & cook for approx. 14 minutes in oven at 180 degrees

Tag me if you make it ❤️ love seeing your creations of my recipes 🥰