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Apple and wild berry kuchen (fruit crumble)

Ed Baines from Great Food Live
A real tribute to late summer fruit, this creative crumble by Ed Baines makes a fruity teatime treat as well as a great pudding

Apple and wild berry kuchen (fruit crumble)

Method

1.For the base: tip the flour, salt, sugar and yeast into a bowl. Beat 2 eggs with a fork and combine with the vanilla essence, lemon zest, cinnamon and warmed milk. Stir this liquid into the flour and mix well until it comes together. Work in the softened butter and knead by hand for 5 minutes, until the dough is smooth.

2. Cover the dough with a tea towel and leave in a warm place for about an hour, until it doubles in size.

3. Once risen, press the dough down, and use to line the base of a baking tin, about 30cm x 20cm. Leave for 15-20 minutes until it starts rising again. Combine the egg, cream and cinnamon for the egg wash and brush over the base. Preheat the oven to 200C/gas 6.

4. For the fruit topping, peel and chop the apple into small dice, and combine with the berries and the grated zest of half a lemon. Leave on one side

5. For the crumble Sieve the self raising flour into a bowl and add the ground almonds, cinnamon and butter. Rub the mixture between your fingers until the mixture resembles a crumble. Stir in the sugar and flaked almonds.

6. Tip the fruit over the dough and even out. Sprinkle the crumble mixture over the top. Bake in the oven for 15 minutes. Turn the oven down to 180C/gas 4, and cook for a further 20 minutes.

7. Remove the crumble from the oven and serve warm with a generous dollop of crème fraîche on the side.

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Serves: 4

Prep: 30 min, plus rising time
Cook: 35 min

Ingredients

For the base

350-400g strong white flour
pinch Salt
50g caster sugar
3g easy-blend dried yeast
2 Eggs
1/2 tsp vanilla essence
1 lemon, zest only
pinch ground cinnamon
125ml warm milk
50g unsalted Butter, softened

For the glaze

1 egg, beaten
1 tbsp double cream
pinch ground cinnamon

For the fruit topping

1 small Bramley apple
110g Blackberries
110g Raspberries
110g Strawberries
1/2 lemon, grated zest

For the crumble

50g self-raising flour
25g ground almonds
pinch ground cinnamon
50g unsalted Butter
2 tbsp caster sugar
2 tbsp demerara sugar
25g flaked almonds
Crème fraîche, to serve