Henry Jeffreys is features editor of Masters of Malt, and author of The Cocktail Dictionary. On the podcast, he tells Lara and Livvy about living like the Goodfellas in Leeds, being ‘portly’ at university, and enjoying his mum’s apple and bramble pie.
On the podcast, Henry tells Lara and Livvy that while his comfort food is his mum’s apple and bramble pie, it’s not as good as it was in his childhood. In this recipe, our vintage chef gives you the secret to making the perfect apple and blackberry pie, every time.
Apple and blackberry crumble
Makes: Enough for six
Takes: 5 minutes
Bakes: 40 minutes
60g light brown sugar
100g salted butter
125g plain flour
30g chopped hazelnuts
1 tablespoon demerara sugar
½ teaspoon ground cinnamon
2 large bramley apples
2 large eating apples
Preheat the oven to 200°C
Peel and core the apples, and cut them into slices about an inch wide. Put them in the bottom of a large oven-safe dish, add the blackberries and gently mix together.
In a large bowl, rub the butter into the flour using your fingertips, until it resembles breadcrumbs.
Stir the light brown sugar though the mix, followed by the cinnamon, oats and hazelnuts. Drizzle a tablespoon of water into the mixture and stir until some of the mixture slightly clumps together.
Spoon the crumble topping over the fruit, and then sprinkle the demerara sugar over the top.
Bake for 40 minutes until the topping is golden, and the fruit is bubbling up at the edges. Allow to cool for ten minutes, then serve with custard or thick cream.