The best time to think of cooking blackberry and apple crumble is in late summer when wild blackberries are ripe and free for the picking. They have a much fuller flavour than cultivated ones and the best cooking apples are also just coming into season.
However, rather than not enjoying this true classic dish if you can’t gather wild blackberries, it is still delicious made with cultivated ones which are in season now.
The classic crumble topping is made mixing flour, sugar and butter together and then spooning over the blackberries and apples. Just pop in the oven to bake. Oh so good.
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- 170g (6 oz) flour (1 cup + 3 tbsp)
- 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
- 115g (4 oz) chilled butter, diced (½ cup, or 1 stick)
- 450g (1 lb) Bramley apples (cooking apples) (2 or 3)
- 340g (12 oz) blackberries (2½ cups)
- To serve
- Serve with custard, cream, vanilla ice cream, or frozen yogurt.
- You will also need a deep ovenproof dish.
- Preheat the oven to 180°C (350°F) (gas 4).
- Sift the flour into a bowl and add the cubed butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Now mix in half the sugar and put to one side.
- Peel, core and slice the apples. Put into a large bowl and add the remaining sugar, stirring to coat the apples. Now gently mix in the blackberries. Tip into the ovenproof dish and lightly smooth the surface.
- Spoon the crumble mixture evenly over the top but do not press down.
- Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.
Updated: August 6, 2018