It’s approaching the end of summer which means that apple and blackberry season is upon us. This weekend we’ve braced the gusty winds to forage for blackberries in the nearby fields and pick apples from our garden.
Every year – as far back as I can remember – my sister Louise and I will pick these fresh fruits to make a delicious seasonal crumble. Nothing much beats a big bowl of warm crumble and it certainly gets more appealing as the nights get longer and the days get colder. Below is our favourite recipe which we wanted to share with you so that you can enjoy it too!
Living in the countryside we are lucky enough to be able to pick these apples and blackberries ourselves but I’d recommend visiting a farmers market if you can as the crumble is best when made with the freshest fruits available!
We think that the blackberries look plumper than ever this year – have you noticed the same where you are?
- 175g plain flour
- 110g golden caster sugar
- 110g cold butter
- 1 tbsp oats
- 1 tbsp fresh lemon juice
- 2-3 apples
- 3 handfuls of blackberries
- Mix the flour and sugar and then rub in the butter until it is very fine.
- Add the oats and mix together.
- Prepare your fruit and place them in the dish.
- Sprinkle a little sugar on top, add the lemon juice and mix together.
- Sprinkle the crumble mixture over the fruit – don’t press it down.
- Add a little demerara sugar on top if you have it to hand.
- Bake at 180’C fan for roughly 40 minutes or longer if needed.
To prepare the apples peel them first and then cut into cubes.
Feel free to experiment with other seasonal fruits if you like – I love a pear and berry crumble too!
This recipe will serve 6 and fits any medium sized bowl – we use this cute 19cm heart shaped one from Sophie Conran.
You’ll know it is ready when the crumble is golden and the fruit is bubbling up the sides.
Serve with cream or custard and enjoy!
We hope you’re tempted to try and if you are then let us know what you think – we’d love to hear your feedback in the comments below!