BlackberRy & Apple Crumble
The best way to enjoy foraged blackberries, we make it every year without fail! It’s super simple to throw together and an extremely delicious and cosy pudding to enjoy as the night’s start to draw in.
You can also make it in advance and keep it in the fridge - just bake the crumble, cool completely, cover and chill then bring to room temperature for an hour, and warm through in a hot oven when you are ready to enjoy!
YOU WILL NEED:
750g (about 2 large) cooking apples (like bramley)
400g (about 3) eating apples (like cox)
250g blackberries
2-3 teaspoons cornflour
100-150g caster sugar (depending on sweetest of the fruit)
240g plain flour
100g rolled oats
150g butter, at room temperature, cut into small pieces
120g demerara sugar
1 teaspoon cinnamon
How to MakE:
Heat the oven to 180°C (350°F)
To make the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until you get to a breadcrumb like texture. Continue rubbing in until the mixture begins to stick together to form small clumps and then stir in the demerara sugar, oats and cinnamon.
Prepare all the apples by peeling, quartering and coring, then cut into small rough chunks and place into a large mixing bowl along with the blackberries.
Mix the cornflour with the caster sugar together, and add to the bowl of fruit. Mix together and then set aside for a few minutes until the fruit juices begin to seep out and make the sugar damp, then toss everything together once more until the cornflour mixture clings to the outside of the fruit.
Add the fruit mixture to a shallow baking dish (2 litre-ish) and press down into an even layer with the back of a spoon.
Spoon the crumble mixture in an even layer over the fruit and bake for around 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
After 5 to 10 minutes cooling time, serve with ice cream, cream or custard, yum!