Apple and Mulberry Crumble

Ton Mon-mulberries

Thai Mulberries

These berries which I have just discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardly ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

Here goes!

Ingredients for the topping:

  • 50 gm butter
  • 50 gm flour
  • 50 gm sugar
  • 50 gm ground almonds.

Fruit compote.

  • 2 apples peeled and cored, sliced.
  • 2 cups of mulberries
  • 1/2 – 1 tbsp sugar.

Let’s Cook!

Put the apples and mulberries in a saucepan with 1/2 tbsp sugar and gently heat until the juices start to flow add a little water if required cook gently until the apple breaks down and is soft. The apples I get here are dessert apples so are quite sweet so I don’t add very much sugar…If you are using cooking apples then sweeten accordingly… I would use Bramley Apples in the Uk…I miss my Bramley apples.

Rub the butter into the flour then add the sugar and the nuts. Spread the mixture out on a baking tray and pop in a preheated oven on 180 degrees for 10- 15 minutes.

Crumble Topping

Stir once or twice to get an even golden colour. Watch it carefully as I …Yes, I did! I burnt the first batch… Then break up any large lumps.

Then assemble the fruit and crumble mix in layers… This went down a treat with the men here… They love it when I do my little sample batches…hovering they were…lolFruit crumble

I am so pleased I tried the crumble mix this way and it can also be varied you can use brown sugar and any type of flour you like. I mixed almonds and a few walnuts in the second batch I made and I might add cinnamon when I make it next time especially if I  use just apples.

You can also make any amount as long as all the measurement are equal. Today I made 20 gm for each ingredient as I was only making a sample the other day I did the 50 gm( that) was the one I burnt…

The topping has a nice sort of soft crunch to it and the sample I made today.. I didn’t get a look in although I didn’t mind I got a teaspoon full to try and the menfolk ate the rest.

It would also be nice served with custard, cream or ice cream…

So that is my deconstructed crumble or my first deconstructed anything although I have a Beef Stroganoff in the pipeline a recipe I have been making for the last 45 years or so and we were talking one about where the recipe came from and I couldn’t remember as my son said he had never seen a recipe the same as mine…I might even have made it up I can’t remember but we discussed doing it another way so when I can get a nice piece of steak all will be revealed…

I am looking forward to your comments and if you could hit the share button that would be great…Thanx Carol xxx

Have a lovely evening it is sundowner time here now so I am going to sit outside and listen to some music and enjoy my sundowner xxx

 

37 thoughts on “Apple and Mulberry Crumble”

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  3. Mary Smith

    Your mulberries look very different from the ones I loved in Afghanistan. Do they dry them? In Afghanistan they would lay them on the flat rooftops to dry and served them in the winter with tea. Not as nice as fresh but useful when no fruit is available.

    Liked by 1 person

    1. CarolCooks2 Post author

      They are definitely not as juicy as the ones I remember from the UK… I haven’t seen them dried but maybe they do… Often used as animal food here… I love learning about the different ways of using fruit… Stay safe Mary x

      Liked by 1 person

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  10. bakergal0511

    Practical & perfect. Carol, I was just thinkin of making a strawberry crumble tart, this post came in at the perfect timing, thanks a ton!

    Liked by 2 people

    1. Carol Post author

      Thank you, Lynz so much better than the original recipe and I am not a fan of deconstructed recipes but this one worked and is far better and quicker to make as well 🙂 x

      Liked by 1 person

  13. Doctor Jonathan

    Although many enjoy a “middle of the road” vanilla ice cream to accompany this delightful mix of flavor and texture, I am a coffee ice cream lover myself. The beautiful thing about imagery (in this case) is the satisfaction one can attain, without the guilt of ACTUAL calorie consumption. 🙂

    Liked by 1 person

    1. Carol Post author

      I sometimes think and I love a Gaelic coffee…an annual treat for me which I will say I savour every sip…That when you start adding ice cream or custard you lose the taste of the fruit and doing the crumble topping this way you get a slight burnt butter taste which to me is superior..so although I only literally got a small spoonful as my tester the men didn’t mention not having cream or ice cream just said it was really nice…But as I am mean and don’t make puddings very often at all it was a treat for them just to get a pud I think…lol

      Liked by 1 person

  16. indianeskitchen

    OMG we have so many mulberry trees on our property and I have never used them for anything except eating them off the branches! They are so messy and when my husband cuts the grass they even drop on him. Because they are wild here I just never thought to cook with them.

    Liked by 1 person

    1. Carol Post author

      I always have cooked with mulberries/blackberries Pies, crumble and even jam mixed with apple they are lovely or even a sauce to go with duck 🙂

      Liked by 1 person

    1. Carol Post author

      Thank you…I am not a pudding person and I am sure many will be surprised that I have made a pudding…I much prefer savoury which is why I was happy for hubby to pig out on my sample run whereas I ony had a small spoonful to try 🙂 Yes the mulberries are nice not too sweet and often used as chicken feed rather than being eaten by the Thais 🙂 x

      Liked by 1 person

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