The blackberries are ripening early this year. I gathered two big bowlfuls this morning, plenty for a delicious blackberry-apple kuchen.
Lovely warm from the oven, I think it’s even nicer the next day. The crumble loses its crispness, but the fruit has had time to sink into the bread below.
Blackberry-apple kuchen
For the dough:
- 2 1/2 cups (375g) flour
- 1 1/2 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup milk, warmed
- 1/2 tsp vanilla
- 2 large eggs, beaten (keep a couple of Tbs separate to glaze the dough)
- 1/4 cup butter, softened
For the filling:
- 350g blackberries
- 1 apple, cored and chopped
- 2 Tb sugar
- zest of a lemon
For the crumble topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 cup butter
- In a large mixing bowl, stir together the flour, yeast and salt.
- In a separate bowl, whisk together the milk, vanilla and eggs. Pour over the dry ingredients and combine.
- Stir in the butter. Tip the dough onto a well-floured surface and knead until smooth (about ten minutes).
- Cover and leave to rise until doubled in size.
- Punch down the dough, then roll it into a rectangle. Transfer it to a lightly buttered, 9″x13″ baking tin. Gently stretch and press it until it covers the bottom.
- Cover it with a tea towel and leave it to rest for half an hour.
- Preheat the oven to 375°F (190°C).
- In a bowl, toss together the blackberries, apple, sugar and lemon zest.
- In another bowl, combine the flour, sugar and cinnamon. Add the butter, and rub it into the dry ingredients with your fingertips to make a crumble.
- Brush the rested dough with the remaining beaten egg, then scatter the fruit on top, followed by the crumble topping.
- Bake for 30-40 minutes, or until risen and golden brown.
Looks beautiful & delicious !
Thank you, Megala!
Sounds great, Andrea!