Paul Hollywood's Blackberry Crumble with Shony
Who can resist the moreish mixture of sweet and salty? Not Paul Hollywood.
Time 60 mins prep, 40 mins cooking
“Seaweed makes desserts inexplicably delicious.”
So declared Great British Bake Off judge Paul Hollywood when he tried our Shony seaweed. Back in 2014, Mara featured on his 'Pies and Puds' programme.
We had him coming back for more, and he created this recipe for us. For Christmas, try adding a pinch of all-spice to the crumble and serve it up with some brandy cream.
- 2tsp Shony
- 500g cooking apples, peeled, cored and sliced
- 250g blackberries (brambles in Scotland)
- 75g caster sugar
- 25g room temperature butter
- 100g plain wholemeal flour
- 75g porridge oats
- 100g soft dark brown sugar
- 75g cold, unsalted butter, cut into 1cm dice
- 25g sunflower seeds
- 15g pumpkin seeds
- Preheat the oven to 180C/gas 4 and grease an oven dish roughly 25cm x 20cm.
- Put the apple, butter and sugar in a pan. Cook over a medium heat for 10 mins, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse.
- Taste and add more sugar if required. Stir in the blackberries then transfer the mixture to the oven dish and set aside.
- Combine the flour, oats, Shony and brown sugar in a bowl.
- Add the cold butter and rub in lightly with fingertips until the mix resembles course crumbs.
- Using a pestle and mortar or a small processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
- Spoon the crumble mixture over the filling. Bake for 35-40 minutes until golden brown and bubbling. Leave to settle for about 10 mins, then serve with custard, cream, ice cream, or whatever takes your fancy!