Can’t get enough of fruit crumbles? Take a look at our Rhubarb Crumble. Or skip the blackberries with Easy Homemade Apple Crisp! If I have to choose between a pie and a crumble, I will always go with a crumble! So much easier to make and even more enjoyable to eat! I used to wonder why the mix of blackberries and apples is the traditional English combo until I moved to London more than a decade ago. Those two are as English as an apple pie. Wild blackberries grow literally everywhere her, and they ripen at the same time as apples. Combining the two seems perfectly logical once you understand the context. The classic recipe, which consists of just butter, flour and sugar for the crumble topping is hard to beat. However, I have found a way to give it a tasty update, which enhances the dish while staying true to the tradition. What is my secret? Brown butter.
Brown Butter Crumble
Beurre noisette aka brown butter, is a French technique of heating butter in a saucepan until the milk solids turn toasty brown. This gives the melted butter a wonderful nutty aroma, which can elevate any dish! The process itself is not very different from clarifying butter but instead of stopping once the milk solids are nearly evaporated, brown butter gets heated further until it gets caramelised. And while it may sound complicated, it is extremely easy. The most important part is staying near and monitoring the process closely. The butter needs to be removed from the heat as soon as it turns brown, otherwise it will burn. And that’s not what we want. The uses of brown butter are endless. Whenever you use regular butter, brown butter can be replaced. You will be delighted by a more nuanced, deeper and richer flavour of any dish. You can try using it in when making Bearnaise or Hollandaise Sauce, drizzling it over mashed potatoes or even pancakes! The possibilities are endless.
More Apple and Blackberry Desserts
Wild Blackberry Tea Cake Layered Blackberry Fool Peach and Blackberry Tart Dulce de Leche Apple Pie Apple Spice Cake
