Sort ingredients
jleduc
QR Code
Listen
Pdf
Put 350g / 2 ⅓ cups of the flour in a bowl with the salt, sugar and easy-blend yeast.
In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk.
Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary.
Work in the soft butter and knead by hand for about 10 minutes or half that time by machine.
Cover with a tea towel and leave till doubled in size (an hour to an hour and a quarter).
Punch down and press to line a Swiss-roll tin measuring 30 x 20cm / 12 x 8 inches.
Leave it to prove for 15-20 minutes.
Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
Peel and chop the cooking apple and toss it in a bowl with the blackberries and the zest from the other half lemon.
Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter.
Rub it into the flour until it resembles clumpy porridge oats.
Fork in the sugars and flaked almonds.
Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top.
Put in the oven for 15 minutes, then turn down to 180°C/160°C Fan/gas mark 4/350ºF and cook for a further 20 minutes or so.
Remove from the oven and wait five minutes before cutting it into slabs.