”Apple & Blackberry crumble is a classic that’s an excellent entry point to foraging for many of us, including myself. With a bumper year on fruit, I was extremely willing to grab blackberries and some apples from a neighbour’s garden (I asked first!) to make this delicious classic.
GeorgeFlavour Fred
My recipe is roughly 75% apples (Bramley I prefer) and 25% blackberries. To make the topping, add a bit of butter (about 100g per 1kg of fruit), cinnamon (1 tsp per kg of fruit), and dark brown sugar (150g per 1kg of fruit) to the 180 degree C oven as you prepare the filling. You can also prepare the topping in advance, but this is a speedy pudding post.
The crumble topping is equal parts flour, dark brown sugar, and mixed seeds, with 200g & 1 tbsp of cinnamon per 1kg of
crumble mix (roughly). Mix with your hands until “sandy” and bake on a tray for 10 minutes. Then, remove from the oven and crush into a bowl. Place this crumble topping on top of the baking fruits, which I added my fermented noble fir molasses to for extra wild flavour.
This speedy crumble is best served with custard. It’s gone in minutes!
