My late summer foraging gained me over a kilo of blackberries that are slowly being depleted from their freezer home as crumble and porridge season begins. I like my crumble with tart fruit to counter the sweet and crunchy oaty topping but feel free to add more sugar to taste if you prefer it sweeter. The blackberries can be swapped for raspberries or frozen summer berries.
For the filling
25g unsalted butter
4-8 heaped tbsp demerara sugar
1.2 kg bramley apples (approx 4-5 large), peeled, cored and roughly chopped
sprinkle of cinnamon
For the crumble topping
125g white spelt or plain flour
125g porridge oats
100g demerara sugar
100g unsalted butter, cubed
Pre heat the oven to 180c or gas mark 5.
Melt the 25g butter in a large frying or sauté pan and add the chopped apples. Sprinkle with 4 heaped tbsp of demerara sugar and a little cinnamon.
Stir occasionally until the apples soften and then taste for sweetness adding more sugar and cinnamon if required.
Transfer the cooked apples to a large pie dish and scatter over the blackberries in an even layer.
Weigh the flour, oats, sugar and butter into the bowl of a food processor and blitz until the butter is fully incorporated and you are left with a crumb like mixture.
Sprinkle the crumble mix over evenly over the fruit and place in the middle of the oven for 30 minutes or until golden brown.
Serve warm with custard, cream or ice cream.