Autumn Foods – Blackberry and Apple Crumble

Fresh picked apples (from our nature walk) and blackberries (from our garden)

I promised a recipe for Blackberry and Apple Crumble – a longtime favourite here in England. This recipe is from my all time favourite foodie chef – Hugh Fearnley-whittingstall of River Cottage. Right – here we go…

This little one went to our neighbor who so sweetly gave the girls a little spending money for their holiday ;o) Of course no apple crumble is complete without a little ice-cream!

Ingredients:

650g apples

250g blackberries

20g caster sugar

75g caster sugar for filling

125g unsalted butter

200g plain flour

75g roughly chopped hazelnuts

custard or vanilla ice-cream to serve

METHOD

How to make blackberry and apple hazelnut crumble

1. Preheat the oven to 190°c, Gas Mark 5.

2. Peel, core and roughly chop 650g Bramley apples. Put them in an ovenproof dish of around 1.5 litre capacity. Add 250g blackberries and 4 tbsp caster or granulated sugar (or to taste) and toss together.

3. Cut 125g cold, unsalted butter into small cubes. Add to 200g plain flour and rub in with your fingertips until the mixture resembles breadcrumbs. (Alternatively, do this in a food processor, then transfer to a bowl). Stir in 75g caster sugar and 75g roughly chopped hazelnuts.

4. Spread this mixture lightly over the fruit, then bake for 30-35 minutes, until golden brown on top, and bubbling underneath. Serve hot with custard or vanilla ice cream.

© River Cottage

Enjoy!