Nigella Apple and Blackberry Kuchen

This delicious Apple and Blackberry Kuchen is a simple, comforting dessert that’s perfect for any occasion. With a soft dough base, sweet fruit topping, and buttery crumble, it’s a treat that’s easy to make and full of flavor. You can even customize it with your favorite berries for a fun twist!

Ingredients Needed:

For the Cake Base:

• Approx. 400 grams strong white bread flour
• ½ teaspoon salt
• 50 grams caster sugar
• half a 7 grams packet of easy-blend yeast
• 2 large eggs
• ½ teaspoon vanilla extract
• grated zest of ½ unwaxed lemon
• ¼ teaspoon ground cinnamon
• 125 millilitres of lukewarm milk
• 50 grams butter (softened)

For the Topping:

• 1 large egg (beaten)
• 1 tablespoon cream
• 1 pinch of ground cinnamon
• 1 small cooking apple (approx 175g)
• 375 grams blackberries
• zest of ½ unwaxed lemon
• 50 grams self-raising flour
• 25 grams of ground almonds
• ¼ teaspoon ground cinnamon
• 50 grams cold unsalted butter (diced)
• 2 tablespoons caster sugar
• 2 tablespoons demerara sugar
• 25 grams of flaked almonds

How To Make Apple and Blackberry Kuchen?

1. Prepare the Dough: Mix 350g of flour, salt, sugar, and yeast in a bowl. In another bowl, beat the eggs, then add vanilla, lemon zest, and cinnamon. Stir this into 125ml lukewarm milk. Gradually add the wet mixture to the dry ingredients and mix to form a soft dough. Add more flour if needed. Knead for about 5 minutes until smooth and elastic.
2. Let the Dough Rise: Cover the dough with a tea towel and leave it to rise for 1 hour or overnight in a cold place. Once doubled in size, punch it down and press it into a 30 x 20 cm tin. Let it rest for 10-15 minutes.
3. Prepare the Topping: Preheat the oven to 200°C. In a bowl, combine the flour, ground almonds, and cinnamon. Rub in the cold butter until the mixture looks like breadcrumbs. Stir in the sugars and flaked almonds.
4. Assemble: Peel and chop the apple, then toss it with the blackberries and lemon zest. Spread the fruit on top of the dough. Sprinkle the crumble mixture evenly over the fruit.
5. Bake: Brush the dough with a mixture of 1 beaten egg, cream, and cinnamon. Bake for 15 minutes, then reduce the temperature to 180°C and bake for another 20 minutes, until golden and puffed.
6. Serve: Let the kuchen cool for 5 minutes before cutting into slices. Enjoy!

Recipe Tips:

• Use Fresh Fruit: Fresh apples and blackberries will give the best flavor and texture for the topping.
• Don’t Overwork the Dough: Knead the dough just until it’s smooth; overworking it can make it tough.
• Let the Dough Rise Properly: Ensure the dough has enough time to rise to get a soft and airy texture.
• Chill the Butter for the Crumble: Make sure the butter is cold when making the crumble to get the best crumbly texture.
• Check the Oven Temperature: Oven temperatures can vary, so keep an eye on the kuchen while it bakes to avoid overbaking.

How To Store Leftovers?

• Refrigerate: Let the leftover Apple and Blackberry Kuchen cool to room temperature, then store it in an airtight container in the fridge. It stays fresh for up to 2 days.
• Freeze: Once cooled, wrap the kuchen tightly in plastic wrap or foil and place it in a freezer-safe bag. It can be frozen for up to 1 month.

Nutrition Facts:

• Calories: 304 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 100mg
• Potassium: 150mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 7g

Try More Nigella  Lawson Recipes:

• Nigella Apple And Blackberry Pie ​Recipe
• Nigella Blackberry Jam Recipe
• Nigella Apple And Cinnamon Muffins​ ​Recipe ​