I always see blackberries as an autumnal fruit to forage and pick from the many brambles in the garden so it always surprises me when they are ready in July or August. We have been picking blackberries to eat raw for some time but I did get round to making an early apple and blackberry crumble from some early windfalls from our neighbours – if you cook them well enough, they taste fine.
Apple and Blackberry Crumble
– About 1kg cooking apples – About 200g-300g blackberries – Caster/ granulated sugar, to sprinkle over the fruit
For the crumble topping: – 170g plain flour – 110g salted butter – 55g caster/ granulated sugar
- Preheat the oven 150C.
- Peel and core the apples before cutting them into slices. Place them in an oven-proof dish. Add the blackberries and mix in so that the layers are combined.
- Sprinkle a generous amount of caster or granulated sugar over the top and mix into the layers. You want to have a nice thick layer of fruit as it is going to decrease in size during the cooking process.
- Make the crumble topping: put the flour into a bowl followed by the sugar and salted butter. Rub together using your fingertips until the mixture resembles large bread crumbs (add more butter if too dry and more flour if too sticky). Sprinkle the crumble topping over the top of the sugar coated fruit inside the dish.
- Bake in the oven for about an hour or until hot and golden brown on top and the fruit is cooked. Once done, you can turn off the oven and leave the crumble inside to stay warm until you are ready to eat it. Serve hot with custard.