Monday, 15 September 2014

Blackberry and Apple Crumble





There are still loads of blackberries in the hedgerows around our cottage and the apples have just started to ripen on one of our eaters so it seemed about the right time to make blackberry and apple crumble - a favourite in our house especially when it's served with custards.


Here are just a few of the apples I picked on the weekend - as a consequence I'm feeling a bit tired today so this post is going to be less word-y & more photo-y! 


First of all gather together your apples & blackberries. I like to us 2 apples per person and a good handful of blackberries each.

I never use cooking apples for my crumbles - I find they go too watery - making it all taste like over sweet baby food! So I always use sharp eaters and cook them before adding the crumble topping.

2 medium size apples per person
Good handful of blackberries per person
6oz Granulated or Demerara sugar


For the crumble

8oz plain flour
6oz butter
2oz granulate or demerara sugar
4oz of oats


Pre-heat oven 200C / Gas 6


First off - peel & core your apples. Then cut into, roughly, 5mm thick slices.


Put the apples in a heavy based pan with a little water and the sugar.


Place over a low heat,cover and gently cook until the sugar has dissolved and the apples have taken on a slightly opaque look. Check the apples do not start to catch or colour.


Place the apples into an 'oven to table' serving dish or pie dish and sprinkle on your blackberries.

We were having friend round for dinner so I made mine as individual crumbles.


Now make you crumble


Place the flour in a large bowl or mixer,add the butter and rub it into the flour until it resembles breadcrumbs - if using a mixer don't make it too fine. Add the sugar and then fold in the oats.


Pile the crumble on top of the blackberry & apples - I like to mound it up in the middle so the yummy, sticky juices bubble up around the sides - making the edges of the cooked crumble more tasty.

Pop into your preheated oven for 35-45 minutes

Whilst the crumbles are cooking you can make up your custard, or whip up your cream or search the freezer for some ice-cream.

We had custard - here's my recipe for it......


  • In a bowl mix together 3 egg yolks, 2 tsp cornflour and 1oz caster sugar - set aside. Gently heat together 1 pint of milk with a vanilla pod until just boiling. Pour the milk over your egg yolk mix and stir well. Remove the vanilla pod and either wash and dry for another use or open it up and squeeze out some of the seeds to add to your custard. Pour your mixture back into a clean saucepan & heat gently, stirring constantly until it thickens.


Check your crumbles have gone a golden colour and serve piping hot with the sauce/custard/cream/ice cream of your choice...........

 Apple Crumble