What better way to embrace Autumn, than to enjoy the classic dessert: blackberry & apple crumble.
As a family, we really enjoy foraging for blackberries, picking apples from our neighbour's tree (with permission, honest) and then bringing all our findings home to create a wonderful and fresh autumn pudding.
For the home grower, we have a fantastic range. A top blackberry for me is Merton Thornless, which is bigger than most and a fair bit sweeter. There are so many apple varieties that I could never have a final favourite, still, for eating, I want a snappy-crisp, wake-me-up sharp flavour, so I would pick Adams Pearmain, and for a cooking apple, I adore a Crawley Beauty. It bakes to a soft purée, which is also great for making apple pies!
The recipe below uses slightly less sugar than your average blackberry and apple crumble, as we love it a bit tart. We add lots of thick double cream to compensate!
Ingredients for fruit mixture
- 250g freshly picked blackberries
- 5 medium sized cooking apples (peeled, cored & chopped)
- Zest of 1 Lemon
- 50g caster sugar
Ingredients for crumble
- 75g ground almonds
- 125g unsalted butter (softened)
- 175g plain flour
- 60g demerara sugar
- 10g ground ginger
- Place the blackberries, lemon zest, caster sugar and apples in a pan
- Cover with a lid and cook on a low-medium heat (stirring occasionally) until soft
- Pre-heat oven to 180oc
- Add all the crumble ingredients to a bowl and combine, until mixture resembles breadcrumbs
- Do not overmix
- Place crumble mix on baking tray and cook in the oven for (approx) 15 minutes
- Place fruit mixture into an oven-ware dish (approx 30cm x 20cm)
- Add crumble on top and bake for a further 20 minutes
- Serve with Ice cream, or our family favourite, extra thick double cream - yum!