Never made this before…
We had a sudden influx of rhubarb and blackberries from a friend’s market. It was time to get inventive…
Rhubarb and Blackberry Crumble
For the Topping: – 170g plain flour – 110g salted butter (or unsalted with a good pinch of salt) – 55g caster sugar
For the fruit: -250g blackberries, washed -120g granulated sugar – 250g rhubarb, washed and cut into small strips, about 5cm long – 75g granulated sugar
- Place the blackberries in a small pan with 120g sugar. Bring to the boil and then simmer until the blackberries have broken down and become stewed fruit.
- Preheat the oven to 160C. On a baking tray, spread the cut rhubarb out and sprinkle 75g of sugar over the top generously. Put the tray in the oven and bake for about 20 minutes until the rhubarb is just starting to become tender. Remove the tray from the oven and put it to one side.
- Prepare the topping: In a large bowl, mix the flour, butter and sugar with your fingertips until it has a breadcrumb consistency. If the mixture is too dry, add a little more butter and a dash of sugar. Likewise, if it is too wet, add a little more flour and sugar to the mixture.
- Scrape the rhubarb into a oven-proof dish, followed by the blackberries. Scatter the crumble topping over the fruit, spreading it evenly and thickly.
- Bake the crumble in the oven for about 1 hour or until the top is golden brown and the fruit is bubbling. Serve warm.
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.