Nothing says Autumn more than a warm slice of apple and blackberry crumble with cream. Both fruits (apples and blackberries) have just ripened and been picked and taste full of harvest goodness.
As I mentioned in a previous post, blackberry picking is a great way to pass a few hours on an Autumn afternoon and kids usually love it.
Crumbles are a great dessert, full of gorgeous fruits and so quick to make. I chop and mix the fruits together with a couple of tablespoons of sugar and then top with a yummy crumble mix.
The crumble mix is made with flour, butter and sugar. You need to mix the flour and butter together until it resembles breadcrumbs and then add the sugar.
After spreading the crumble mix on top of the fruit, you can top with some porridge oats and brown sugar to give some extra texture and flavour.
The great thing about crumbles is that they are so versatile. You can use so many different fruits, either on their own or combined with others, including apples, rhubarb, pears, blackberries, raspberries, plums. Just find the mix that works for you.
Apple & Blackberry Crumble
- 200 g plain flour
- 100 g butter
- 90 g sugar
- 3 cooking apples
- 80 g blackberries
- Handful porridge oats
- 1 tbsp brown sugar
- Pre-heat the oven to 180 degrees Celsius, Gas Mark 6
- Sieve the flour into a bowl
- Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs
- Mix in 75g sugar and set aside
- Peel and core the apples and slice thinly
- Put apples into an ovenproof dish and scatter the blackberries on top
- Add 1-2 tbsp sugar to the fruit and mix
- Cover the fruit with the crumble mixture
- Sprinkle a handful of porridge oats on top
- Bake for 30-35 minutes until the crumble is golden and crisp