Every time we’ve been out for a walk recently, we’ve been laughing at the dog, carefully picking off the choicest blackberries off the brambles along the way.
We finally remembered to take a container with us so we could pick some for ourselves. The bushes are heaving with fruit, and they’re really fat and sweet – it must have been the perfect summer for them. I’ve still got apples in the freezer from my Dad’s garden, so it was time for our first autumnal Sunday lunch – a roast chicken with rosemary potatoes and a scrummy apple and blackberry crumble. Here’s how I did it:
You will need:
2 tbsp butter
2 tbsp golden caster sugar
450g Bramley (or similar) apples (around 3 large apples) peeled, cored and chopped into chunks (that’s
For the crumble:
200g plain flour
125g crunchy brown sugar (I use Demarara)
25g porridge oats
For the top: toasted, chopped hazelnuts or flaked almonds
Preheat the oven to gas 6/200 degrees.
So firstly, assemble all your ingredients. While preparing the apples it helps to pop them into a bowl of salted water to stop them going brown.
Melt the butter and sugar together in a large saucepan and add in the apples. I always add a dash of water here as I don’t like the fruit mixture to be too dry. Cook them for about 5 minutes then add in the blackberries. Pop this mixture into the bottom of a ceramic dish.
To make the crumble, put the flour and sugar in a bowl, then add in chunks of the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it’s pretty even and crumbly. Don’t worry too much, a lumpy texture actually works better. Then stir in the porridge oats.
Cover the fruit with the crumble, then sprinkle with the nuts (if using) and bake for about 30 minutes. Serve with double cream or custard. Oh, and you can’t beat a cold bowl of crumble with yoghurt for breakfast either. Yummy.