Apple and Blackberry Shortbread Crumble

Serves 6

Prep time: 20 minutes

Cook time: 40 minutes

Apple and Blackberry Shortbread Crumble

There’s no better time to make this apple and blackberry shortbread crumble than on a crisp autumn afternoon.

Amber leaves drift past the window as a golden crumble bubbles in the oven, filling the kitchen with the scent of cinnamon and butter. It’s the kind of bake that makes your home feel instantly cosier.

This recipe is a classic, heart-warming autumn dessert, especially delicious served with shortbread ice cream.

Tag us in your creations on Instagram, Facebook or TikTok.

Ingredients

For the shortbread ice cream:

4 Walker's Shortbread Fingers, chopped

180ml double cream

180ml milk

25g sugar

½ vanilla pod

¼ teaspoon sea salt

For the crumble:

4 Walker's Shortbread Fingers

300g flour

175g butter, cubed and chilled

4 Walker's Shortbread Fingers, broken into chunks

1 tsp cinnamon

80g brown sugar

100g sugar

½ tsp salt

400g cooking apples

200g blackberries

 

Method

To make the ice cream, over a low heat, warm the milk, double cream, sugar, seeds from the vanilla pod and the scraped pod and sea salt in a saucepan until the sugar has dissolved. Remove from the heat and leave to infuse for 30 minutes. Pour into a container, using parchment on the surface of the liquid to stop a skin from forming. Place in the fridge to cool completely.

When the ice cream mixture is cold, remove the vanilla pod and pour into an ice cream machine for 30 minutes. Then, add the Walker’s Shortbread Fingers chunks and let churn for another 5 minutes. Place into the freezer to solidify for at least 2 hours.

Add the flour and butter in a large mixing bowl and rub together until the mixture resembles large breadcrumbs.

To the bowl add the Walker’s Shortbread Fingers chunks, cinnamon, sugar, oats & salt and stir to combine. Put this in the freezer to chill whilst you prepare the fruit. Preheat the oven to 170°C.

Peel, core and chop the apple into chunks. Toss them into a baking dish and top with the blackberries.

Cover with the crumble mixture and bake for 40 minutes.

Serve the crumble with a scoop of ice cream. Enjoy!

!