Ive made loads of Apply crumbles before and never had this issue but when I add blackberries, or indeed do a berry crumble all the liquid seeps up the edge and almost "sinks" the crumble topping. Is there something Im doing wrong here?
Let me explain my process -
chop up apples no skin into cubes
heat in a pan with demetera sugar and add blackberries
let it cool down
add to a pirex dish
add crumble on top making sure its well layered and covered
in oven for about 30 mins 180c
comes out and all the juices bubble up round the edge and even spill into the middle of the crumble, its still "crumbly" as in its not soggy and its cooked fine
Let me explain my process -
chop up apples no skin into cubes
heat in a pan with demetera sugar and add blackberries
let it cool down
add to a pirex dish
add crumble on top making sure its well layered and covered
in oven for about 30 mins 180c
comes out and all the juices bubble up round the edge and even spill into the middle of the crumble, its still "crumbly" as in its not soggy and its cooked fine