Sunday, October 3, 2010
Recipe: Blackberry and Apple Crumble
I'm not much of a pudding person, as a family we have never really made as part of our dinner routine, like a lot of families do. However, it was always an autumnal tradition to make at least a couple of blackberry/ blackberry and apple crumbles whilst we can be bothered to go out and battle with the elements to pick our blackberries. The house I grew up in we had an acre of land, which was full of apple, plum and greengage trees- which were all surrounded by masses and masses of brambles. Been much less lazy this year about "foraging". I have made elderberry vodka (marinating vodka, elderberries and sugar for 5 weeks), I am marinating some blackberries in some brandy (to later make crème de Mure) and I am going to have a go at making crab-apple jelly in the next couple of weeks. How very....I dunno..... Victorian of me! All this pickling and preserving and harvesting!
Blackberry and Apple Crumble (serves 5) £1.78 per portion with custard (or 43p per portion if you can go and pick your own blackberries!)
1 medium sized cooking apple, peeled and diced
50g golden caster sugar
Juice of half a lemon
110g soft butter
220g plain flour
170g golden caster sugar
1. Heat oven to 180C. Pour the blackberries and apple into a large ovenproof dish, sprinkle over lemon juice and sugar.
2. Mix together the butter, flour and sugar with the tips of your fingers- until a fine sandy consistency. Pour the crumble mixture over the fruit, and put into the oven for 40-50 minutes until the crumble has begun to brown.
3. Serve with ice cream or lashings of custard!