Hey, so as the season is right for blackberry picking, I decided to go and collect some blackberries from the hoards of blackberry bushes that happen to be on a trail where I go for walks with my family and my dog. I then made a delicious apple and blackberry crumble out of the blackberries and some cooking apples, which one of my Nana’s friends grew and very kindly gave us. You can sweeten the apples when stewing them down with either sugar or honey, I prefer to use brown sugar. Then towards the end of the stewing process add in a teaspoon or so of ground cinnamon.
6 medium cooking apples
1 tsp ground cinnamon
50g light brown sugar + a sprinkle for later
250g plain flour
100g unsalted butter
1. Pre heat the oven to 180C and then peel, core and chop the cooking apples into segments. I found this really cool apple cutter that cuts and cores the apples for you.
2. Put the apples in a medium sized saucepan with about an inch of water, and then put the apples on a medium heat to stew until soft. Part way through stewing add 25g of light brown sugar to the saucepan along with the cinnamon, stir until evenly combined. Once stewed take the apples off the heat and drain out the excess water leave to cool in the pan. Stewing takes about 10-15 minutes.
3. Make the crumble topping by placing 250g of flour and 100g of butter together in a medium-sized bowl. Turn the ingredients into a breadcrumb like consistency by rubbing the flour and butter together between your fingers and letting the mixture fall into the bowl. Add in 25g of light brown sugar to the crumble mixture, and mix well. Cover the mix with cling film and leave to sit for 10-15 minutes.
4. At this point the apples will be cool enough to transfer to a tin. Spread the apples across the bottom of the tin as a bottom layer. For the next layer evenly spread out the blackberries to cover the apple layer. Sprinkle all of the crumble mixture across the blackberries to finish off the crumble. Sprinkle 25g of light brown sugar over the top for an added extra during baking.
5. Bake the apple and blackberry crumble for 20-25 minutes until the crumble is golden brown. This is best served hot with homemade custard.