Autumn is here! Hands down my favourite season if you just ignore all of the sideways rain promptly coming our way… but I just love a cozy jumper and the seasonal flavours of this time of year. The leaves falling down… It reminds me of books I would read as a child.
Today I thought I’d share my Apple and Blackberry Crumble recipe with you. This is hands down one of my favourite desserts, with the perfect mixture of crunchy topping and sweet soft fruit underneath. What’s great about making it at this time of year is that you can pick the blackberries yourself – the most perfect autumn day activity.
INGREDIENTS (SERVES 4)
FOR THE FILLING
- 600g bramley apples
- 200g blackberries
- 120g demerara sugar
- 1tsp cinnamon
FOR THE TOPPING
- 150g plain flour
- 120g cold unsalted butter
- 45g demerara sugar
- 25g soft brown sugar
- 1tsp cinnamon
- 80g porridge oats
Preheat the oven to 200C/400F/Gas 6.
Peel and core the apples. Next, chop the apples into small chunks.
- Mix the sugar and cinnamon for the filling.
Add the apples and blackberries to a pie or lasagne dish, ensuring to sprinkle the cinnamon sugar mix throughout the layers.
Cut the cold butter into small cubes.
Add the butter to the flour in a large bowl and then rub in the butter until it resembles breadcrumbs – I like to leave a few lumps of butter so that the topping is not too fine. Add the porridge oats and sugar and mix thoroughly.
Sprinkle the crumble topping evenly over the fruit.
Place dish on a tray and bake for 45 minutes.
Cool for a few minutes and then serve with ice cream/cream.
Hope you enjoy! Let me know what you think in the comments.