Wednesday, February 25

Apple and blackberry crumble traybake





It seems to have become a tradition that whenever I go home, I bake  a crumble. Last weekend was no exception, just a variation on the crumble arrangement. Presenting: the crumble traybake. I could go on for hours about this, but I don't need to, because the sheer joy of the thing speaks for itself. 

I will say three things:
1. It's good if left to cool completely (in the tin) and then cut into squares. It's even better just out of the oven: a warm, melt-in-mouth kind of better.
2. You can switch around the flavours. Swap ground almonds for ground hazelnuts, or wholemeal flour. Cinnamon instead of almond essence. Different fruits. (One I want to try is pear + chocolate chip filling with ground hazelnuts.
3. If you use an 8x8 tin, it will be slightly thinner, chewier and crispier, and will set better if you want to eat it cold. Use 7x7 for something deeper and more crumbly. 

Here is the recipe.





(Original recipe here: http://baketheneat.com/blackberry-apple-crumb-bars/)

p.s. never blogging from my ipad again...apologies for the inconsistency of fonts and bizarrely small photos  - it's annoying me, but I don't have time to fix it