Blackberry-apple kuchen

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

1. In a large mixing bowl, stir together the flour, yeast and salt.
2. In a separate bowl, whisk together the milk, vanilla and eggs. Pour over the dry ingredients and combine.
3. Stir in the butter. Tip the dough onto a well-floured surface and knead until smooth (about ten minutes).
4. Cover and leave to rise until doubled in size.
5. 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.
6. Cover it with a tea towel and leave it to rest for half an hour.
7. Preheat the oven to 375°F (190°C).
8. In a bowl, toss together the blackberries, apple, sugar and lemon zest.
9. 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.
10. Brush the rested dough with the remaining beaten egg, then scatter the fruit on top, followed by the crumble topping.
    
11. Bake for 30-40 minutes, or until risen and golden brown.
    

Tags: apples, blackberries, vegetarian, yeast breads