As you can see from my previous post, apples and blackberries are currently in season, so this is the very best time to make apple and blackberry crumble! I made this at the weekend and it was divine. It is so quick and simple to make.
For the filling:
900g/2lb bramley apples
175g/6oz demerara sugar
For the topping:
225g/8oz plain flour
70g/2oz demerara sugar
100g/3.5oz rolled oats
Put the fruit, sugar and two tablespoons of water in a pan and place over a medium heat.
Cook until the apples soften and lose their sharpness and become stained with the blackberry juice.
Remove from the heat and put in a shallow ovenproof dish, about 25 x 20cm. It does not matter if they are not fully cooked as they will cook further under the crumble.
Preheat the oven to 200C/gas mark 6. To make the crumble, rub the butter into the flour until you have a breadcrumb consistency.
Stir in the sugar and oats and sprinkle the mixture all over the fruit in the dish.
Bake for about 30 minutes until the crumble is golden and crisp.
Serve hot with double cream, ice cream or custard.