A flour-y mess.

That was the state of my kitchen today. First with the garlic pancakes I made for lunch, followed by my first attempt at making apple/blueberry crumble. Have not been very successful with my baking so far but this one turned out pretty well. :)

Recipe from Big Eats (Refer to website for step by step pictorial guide)

Ingredients:

Crumble Topping
250g unsalted butter, cut into 1x1 cm cubes, cold
500g plain all purpose flour, sifted
100g castor sugar
2 tablespoons demerara sugar (solely for crunch. this is optional) I skipped this.
Filling
1 packet blueberries, washed
5 Granny Smith apples (may be substituted with Washington or Macintosh apples) I used Golden Delicious apples and they worked fine.
1 cinnamon stick
4 cloves
200g castor sugar
100g unsalted butter, softened

1. Preheat oven to 180c and grease a square baking dish. 

2. Peel and core apples. Cut into medium sized cubes and set aside. In a small saucepan, add apples, sugar, spices and just enough water to cover. Bring to a boil and cook until apples are softened. Once cooked, discard all liquid and spices. Allow apples to cool. 

3. In a large bowl, combine the cold butter and the flour. Using a “cutting” action, cut the butter incorporating it into the flour with a blunt metal knife. Keep cutting the butter allowing it to pick up the flour gradually. Stop once it resembles fine breadcrumbs. Stir in castor sugar.

4. Add cooled apples and blueberries into the greased baking dish. Dot with the softened unsalted butter. Spoon over crumble mixture and sprinkle the demerara sugar. Bake for 40 minutes or until crumble is browned all over. Serve warm with pouring cream or ice cream.