This boozy pud sure is a winter warmer and is super delicious topped with our blackberry and sloe gin yoghurt.
Top tip: soak your blackberries in sloe gin overnight for an even boozier pud
Alrighty, you’ll need:
For the fruit
- 6 large British Bramley apples (or 8 medium sized)
- 3 tbsp. caster sugar
- 1 tsp. cinnamon
- 300g British blackberries
- 200ml sloe gin
For the topping
- 150g plain flour
- 75g butter, cubed and cold
- 50g caster sugar
- 75g oats
- 1 tsp. honey
- 1 tub of The Collective’s Blackberry and Sloe Gin yoghurt to serve!
Now you just need to:
Preheat the oven to 180 C
Soak the blackberries in the sloe gin for a minimum of 2 hours
Peel and core the apples, then chop into roughly 2cm cubed chunks
Soften the apples in a pan with the caster sugar and cinnamon, then pour the sloe gin liquid off of the blackberries into the pan too (without the blackberries at the moment)
Simmer on a medium heat for 10 minutes, stirring frequently until the liquid in the pan has begun to thicken
Add the blackberries into the pan and cook for two more minutes, then empty into an ovenproof dish
Crumble together the cubed butter and flour with your fingertips until it resembles fine breadcrumbs. Mix the sugar and oats into the bowl too.
Spread the mix onto a large baking tray and drizzle with a tsp of runny honey, then bake in the oven for 7-8 minutes until it starts to turn golden and crunchy. Break the mixture up with a fork and bake for a further two minutes.
Sprinkle the baked topping over the fruit mix and bake for 20 minutes in the oven (still at 180C) until golden and bubbling.
Serve it up with a dollop of blackberry and sloe gin yoghurt for the ultimate boozy crumble *drool*
If you whip up our boozy blackberry crumble then share it with us on social media!
Facebook – thecollectiveinuk
Twitter – collectivedairy
Instagram – thecollectiveuk
Credit: Sasha Holt