Blackberry and Apple Crumble is one of the real treats of Autumn/Fall, it’s an easy dessert to make and can be served with ice cream, cream, yogurt or custard.
Which blackberries should I pick?
Living on a farm means that we have miles of hedgerows intertwined with brambles and dripping with beautiful ripe blackberries.
Last year someone asked me how to tell if the blackberries were okay to eat.
- Look for blackberries which are black and shiny
- When you pull them, the part which joined on to the stem should be white.
- If the blackberries are dull or the inside is grey/brown throw them away, then they are past their best.
What kind of apples should I use for the Blackberry and Apple Crumble?
We have a little apple tree in our garden which we bought for our grandson’s first Easter. At the time of writing it is four years old and has the best crop of apples, we have had since we planted it.
I get such pleasure to walk over to the tree and pick a few apples, then forage the hedgerows around the yard for a few blackberries. I picked just enough to make a Blackberry and Apple Crumble for dessert.
If you don’t have your own apple tree, then I would suggest that you buy a sharp flavoured apple.
Traditionally the Bramley Seedling cooking apple is ideal the apples reduce down into a lovely soft pulp. but you can also use Granny Smith apples. although they won’t go to pulp like the Bramleys.
PIN THIS FOR LATER
I did not have to pay for the apples or for the blackberries, therefore I am entering this recipe for Credit Crunch Munch the Linky run by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy Food for Families,
This link-up features frugal recipes, Credit Crunch Munch is hosted by Michelle this month.
Simple and in Season is all about showcasing seasonal ingredients, the August round up is full of the most gorgeous recipes, so I would recommend checking it out.
Finally, I’m linking to the No Waste Food Challenge run by Elizabeth’s Kitchen, The blackberries and apples would not really have been wasted as the birds and insects would have had them.
However, I don’t want the wildlife to have all the fun, there’s plenty for all of us!
You can see the blackberries and apples ‘melt’ down into a delicious and soft fruity ‘jam’ at the bottom of the dish. This gives a beautiful contrast to the crisp sweet and crunchy crumble topping.
The traditional accompaniment is custard, however, I love vanilla ice cream with warm desserts, another type of contrast.
More Crumble Recipes from Farmergirl Kitchen
Blackberry and Apple Crumble
- 2 large apples either cooking apples or sharp eating apples
- 100 g blackberries
- 75 g granulated sugar
- 75 g plain flour
- 75 g soft butter or dairy free spread
- 75 g rolled oats
- 50 g soft brown sugar
- Heat the oven to 200C
- Put the flour and the butter or spread into a bowl, and rub the fat into the flour until it resembles breadcrumbs, stir in the rolled oats and soft brown sugar.
- Peel, core and slice the apples and put in a heatproof dish with the blackberries, sprinkle over the granulated sugar.
- Cover the fruit with the crumble mixture and bake in the oven for about 45 minutes until the fruit is bubbling and the crumble is golden brown.