A perfect autumn day just right for a walk and, with the promise of some blackberries still growing we set off at the weekend, container in hand. Wellington Monument, our favourite blackberrying spot did us proud and we went home laden, with this is mind:
Here’s our recipe for blackberry and apple crumble.
250g cooking apples
5 tbspns water
50g sugar, soft brown, castor or a mixture
½ tspn cinnamon
Peel and slice the apples, cook in a saucepan over a low heat with the water until softened. Add the sugar.
Meanwhile, make the topping by putting the flour, oats and butter in a bowl and combining together with your fingertips until fine. Mix through the sugar and the cinnamon.
Combine the apple mixture with the blackberries and empty into your oven dish. Sprinkle on the topping and put in the oven 200ºC for 30 minutes. Time enough to mull over the dilemma of cream, custard or both.