Summer in England has its advantages. Dog walking takes on a whole new meaning when you can stop en-route and pick fresh blackberries for Blackberry and Apple Crumble.
Blackberry and Apple Crumble
Country Rampling on a plate
- For the crumble topping
- 120 g plain flour
- 60 g caster sugar
- 60 g unsalted butter at room temperature cut into pieces
- For the fruit compote
- 300 g Braeburn apple
- 30 g unsalted butter
- 30 g Caster sugar
- 115 g blackberries
- 1 Lemon Zested and Squeezed
Heat oven to 190C/170C fan/gas 5.
Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins.
Place the blackberries into a baking dish and add the apples. Stir in the lemon juice and Zest and top with the crumble mixture.
Bake in the oven till the crumble browns - about 30 mins
Serve with vanilla ice cream or Clotted Cream Custard.
Clotted cream or Custard to serve
I love good Crumble. Received a good spoiling this weekend when my brother-in-law arrived proudly with Blackberries, homegrown in his own Allotment. There is something about the Kruger boys’ – they all seem to have inherited green fingers from their father.
Being a bit competitive, Ivan produced some windfalls from our apple trees and I had some incredible produce from which to create a dish.
Making Blackberry and Apple Crumble takes me back to my childhood in Wales. My Great-Grandfather would take us out Blackberrying while his wife, my Great Grandmother, made the pastry or Crumble. As soon as we got home (seemed like hours but probably was less than one) she was waiting. We would hand over our stash and an hour later was served the most wonderful Blackberry and Apple Crumble or Blackberry Tart.
Like this then try some of our other desserts
To add sparkle to a dessert add a light and refreshing wine. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018. Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.