Blackberry and apple crumble
In an attempt to make the most of summer fruit, I came back home with a few kilo of blackberries, strawberries and plums. Expect to see more fruit recipes soon. This blackberry and apple crumble can be made with frozen berries out of season but right now, you can pick your own in a local park or woodland.
First, soften the apples by cooking them with sugar in a tablespoon of water for five minutes. Mix with the berries and some lemon juice if you like your desserts zingy, then pile into an ovenproof dish. Sprinkle a little more sugar on top.
Make the crumble from flour, oats (to add some crunch), sugar and softened butter. Sprinkle on top of the fruit and bake for around 40 minutes until the crumble is golden brown and the fruit oozing with juice.
Serve with vanilla ice cream or custard.
- 0.5kg blackberries
- 4 small or 3 medium apples (I used Granny Smith)
- 1tbsp golden caster sugar
- Juice of half a lemon (optional)
- 35g oats
- 35g flour
- 20g golden caster sugar
- 35g unsalted butter, cubed and softened
- Warm up the oven to 190℃ / Gas mark 5
- Peel and core the apples. Cut them into quarters, then again in half, lengthways. Boil on low heat for 5 minutes with a tablespoon of water and a little caster sugar. Taste a piece of an apple to check if you need to add a tablespoon of sugar or less.
- Mix the apples with blackberries, add juice of half a lemon if you like your desserts less sweet, then transfer to an ovenproof dish and sprinkle with a little sugar.
- To make the crumble, mix all the ingredients with a hand until it stops being sticky and you're able to crumble it into small pieces. You may need to add a little more flour to get the right consistency. Sprinkle the crumble all over the fruit, then a little sugar on top and bake for 30 to 40 minutes until the crumble is golden brown and the fruit juicy. Serve with vanilla ice cream or custard.