Defrost those summer blackberries, get hold of some of those bramley apples and make a cracking Blackberry and apple crumble.
Crumbles are one of my favourite desserts. There’s something just so homely about them and they’re the easiest of desserts to make as well.
There’s quite a few crumble recipes on this blog and they can be found here.
Blackberry and apple crumble
A perfect way to use blackberries picked fresh from the garden
Great if you have a sweet tooth!
- 100g plain flour
- 40g caster sugar (for the crumble)
- 40g unsalted butter at room temperature, cut into pieces (for the crumble)
- 250-300g Bramley apples
- 25-30g unsalted butter
- 30g demerara sugar
- 115-120g blackberries
- 1. First pre-heat the oven to 190C/Gas mark 5. To make the crumble, place the butter (40g), sugar (40g) and flour into a bowl and rub together until it resembles breadcrumbs. Lay flat onto a baking tray, lined with greaseproof paper and bake for around 12-15 minutes in the oven.
- Peel, core and dice the apples and place into a suitable baking dish. Add the blackberries and coat with the demerara sugar and the butter, cut into chunks. Coat the top of the dish with the breadcrumbs.
- Bake the mixture for approximately 10-15 minutes, or until the apple is soft and the top is a lovely golden brown.
This blackberry and apple crumble Serve with lashings of cream, or ice cream.
Do you have a favourite crumble that you like to make? If so – let me know in the comments below.