It’s all starting to fell quite autumnal in the UK at the moment; the slippers are on and I’m craving some warming comfort food. Out at Newland’s Corner at the weekend, the brambles were bursting with blackberries (or blackbleeps, as Raffy calls them) so we collected a load for a crumble. Raffy probably ate about a third of what we collected, so it took a little longer than expected!
We grabbed a few apples from the tree in the garden, washed the blackberries and Raffy helped me make the crumble. I make the crumble by eye, but for the measurements, I’ve adapted another recipe. If you like your crumble thicker, substitute 60g of the flour for oats.
Apple and Blackberry Crumble
For the filling:
- 500g/1lb 2oz cooking apples, peeled, cored and sliced
- 25g/1oz butter
- 75g/2½oz caster sugar
- 250g/9oz blackberries
For the crumble topping:
- 200g/3½oz plain flour
- 100g/3½oz soft dark brown sugar
- 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
- 1 tsp mixed spice
- 2 tsp cinnamon
- 1/2 tsp ground ginger
Preheat the oven to 180C/350F/Gas 4.
For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
To make the crumble topping, combine the flour and sugar and spices in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.