Crumbles are one of my favourite desserts. To be honest, I love pretty much anything that you can have with lashings of custard. I love summer, but this year I’m really looking forward to comforting food and stodgy puddings like this Classic Apple and Blackberry Crumble.
I’m usually very much of the view that you can eat what you want when you want. I eat ice cream in the winter and big winter warming meals in the summer. But, this year it’s just been too hot to enjoy things like fruit crumble and custard and filling casseroles. Which is fantastic. I’ve absolutely loved the summer, but I’m so happy that it’s time to eat things like this again.
We moved to a new house this summer too. After months and months of waiting, we finally moved in at the start of August. It had been that long since we first saw the house, I’d pretty much completely forgotten what it looked like. This led to a very pleasant surprise when we discovered an Apple tree in the back garden, which was packed with big juicy apples.
The kids are in love with them. Every day it’s “mummy can we pick an apple” which is brilliant. But, there were so many, we couldn’t possibly eat them all. So, I started to think about apple recipes.
Then, we went for a walk. There’s a nature reserve just up the road, and we went blackberry picking. The kids loved this. Michael actually announced that it was the best thing he’d ever done, and he didn’t want to go home to his tablet, which is a miracle. We had such a nice afternoon picking and exploring, and we came home with a back filled with fat juicy blackberries.
Classic Apple and Blackberry Crumble
All of our hard work out berry picking really deserved a proper pudding, and when you’ve got both apples and blackberries to hand, in my eyes, there’s nothing better than a Classic Apple and Blackberry Crumble. I like to add a little cinnamon and vanilla to my fruit. Our apples are quite sour, so this works really well and adds a little extra flavour. If your apples are sweeter, and you still want to use the cinnamon, I’d probably skip the vanilla or use a little less sugar. You can always start heating the fruit and then add sugar bit at a time to taste.
I also like to add oats to my crumble. I like adding oats to lots of things; I’m quite the oat fan. But, you don’t need to do this. If I’m making a crumble without oats, I go for 2-parts flour, 1-part butter, and 1-part sugar. Keep things simple!
- 4 Large Apples - Peeled, cored and chopped into 1-2cm chunks
- 150 g Blackberries
- 1 tsp Cinnamon
- 4 tbsp Light brown Sugar
- 1 tsp Vanilla Extract
- 100 g Flour
- 75 g Light Brown Sugar
- 75 g Butter
- 1/2 tsp Cinnamon
- 50 g Oats
Gently warm the apples, blackberries, cinnamon, vanilla, and sugar in a saucepan, stirring regularly for around 5-10 minutes, until the apples are starting to soften.
Take off the heat and leave to cool.
Preheat the oven to 180 degrees.
To make the crumble, put the flour, sugar, and cinnamon in a large mixing bowl.
Add the butter and rub together with your fingers until it resembles breadcrumbs.
Stir in the oats until the mixture is even.
Tip the fruit filling into an ovenproof dish.
Sprinkle over the crumble, spreading evenly.
Bake in the oven for 20-30 minutes. Until the topping is golden brown and the fruit is bubbling up from underneath.
- Serve with custard, cream or ice-cream for a fabulous pudding.
- I used a dish that’s around 10inches by 8 inches, but something slightly smaller would be ideal so that your layers are thicker.