Apple and Blackberry Crumble

3 September 2013

Yay it's blackberry picking time again! I'm ashamed to admit that I'd never 'foraged' until I met the hubby. He has a bit of a thing about fruit picking {free food?!} and the kids have inherited his love for it. 

So the last few years, as soon as we hit late August to early September, we always have a little family outing to find some fat, juicy, ripe blackberries to take home. It's simply good wholesome family fun! 

One of my favourite bloggers A Thrifty Mrs has a fab post of  top tips for blackberry picking. Go take a look but come straight back for the recipe!

Anyway, the other reason I love it is the opportunity to whip up something tasty with our berries. And you simply can't beat a traditional crumble. You know I'm all about easy desserts don't you? Well this falls firmly in that category. We were at my sister's this afternoon for tea so I took all the ingredients and made it there. We both agreed that not only was it flipping delicious, but it's real comfort food and reminded us of school dinners. We have fond memories of school dinners!


Blackberry and Apple Crumble

Serves 4
Preparation time 15 minutes
Cooking time 40 minutes

Filling
500g blackberries
3 Bramley apples
3 tablespoon caster sugar
 
Crumble
150g plain flour
75g butter, cold
75g soft brown sugar
A handful of oats
 
Preheat the oven to 180°C {350°F} Gas Mark 4
 
To make the filling, peel the apples and roughly chop into cubes. Place the apples and blackberries into a heatproof dish, sprinkle with the caster sugar and gently mix. The blackberries will generate plenty of juice as they cook so there’s no need to add any water.

Cut the butter into small cubes and place in a large bowl with the flour. Gently rub in the butter using your fingertips. When it looks crumbly and the butter has been rubbed in evenly and resembles fine breadcrumbs, stir in the sugar and oats.

Sprinkle the crumble mixture over the blackberries/apples and pop on a high shelf in the oven for 40 minutes or until light golden brown.

Serve immediately {careful though, it'll be very hot!} with custard, cream or ice cream.
 

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