I have made no secret about my love for the colder months. But, my ultimate favourite thing about it is the fact I get to eat crumble! I think if I knew when my last meal on Earth was, I’d have crumble for pudding. I love it, especially with a lot of custard on the top.
Another benefit of making a crumble, especially at the moment, is that you can used foraged fruit for it. Both the apples and blackberries I have used in this recipe were free! We picked the blackberries off the bramble in our garden (which we’ve now cut right back) and managed to get quite a lot of them. Blackberries freeze well too so there are currently four tubs of them in the freezer for another time! The apples were from my parents apple tree in their garden. The apples they grow are fine for eating, but they also make a lovely crumble 🙂
This is a really straightforward recipe which takes about 10 minutes to prep. You then just leave it in the oven to bake and that’s it! Plus it makes your kitchen smell amazing 🙂
So, for a very tasty apple crumble, you will need:
- 8 eating apples, peeled cored and sliced
- 500g blackberries
- two tablespoons of caster sugar
And the crumble topping:
- 225g plain flour
- 110g butter
- 75g light soft brown sugar
- two tablespoons of porridge oats
- First, make the crumble topping. Cut the butter up into small cubes and rub together with the plain flour until it looks like fine breadcrumbs. I actually use our food processor to do this and it takes about thirty seconds.
- Stir in the light soft brown sugar and porridge oats. Leave in the bowl.
- Fill a deep oven proof dish with the apples and blackberries.
- Sprinkle over the caster sugar and mix together thoroughly.
- Spread the crumble topping over the apple/blackberry mixture. Make sure it covers everything!
- Bake for 40 minutes at 180C
- Serve with custard, lots of custard 🙂
Let me know if you try this! I hope you enjoy it 🙂
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