How to make the best Apple & Blackberry Crumble!

What a wonderful time of year Autumn is.  The hedgerows are full of ripe blackberries and the trees are laden with juicy apples; it’s the perfect time to try your hand at making England’s favourite pud!

I’m happy to say that, having found this recipe, I’m a crumble convert! The crunchy topping is simply delicious, occasionally I add a handful of mixed nuts and seeds to the crumble mixture to give it a little je ne sais quoi and change it up a bit!

Cooking the two elements separately is new to me but definitely my preferred method from now on.  I’ve even got adventurous with the fruit and added blueberries and raspberries to the mix, after all I’m sure this counts towards my 5 a day (or is it 7 now?)!

Have a go and make use of what nature does best, you’ll certainly earn yourself some brownie points in the cooking department and they will be calling you Nigella in no time 😉

Ingredients

For the crumble topping
  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter at room temperature, cut into pieces

For the fruit compote

  • 300g apple – preferably Braeburns!
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • ¼ tsp ground cinnamon
  • vanilla ice cream or piping hot custard to serve

Method

  1. Heat oven to 190C/170C fan/gas 5.
  2. Pop 120g of plain flour and 60g of caster sugar into a large bowl. Add 60g of unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy and a processor can make the crumbs so fine you end up … with a cakey rather than crumbly texture.
  3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
  5. Put 30g of unsalted butter and 30g of demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
  6. Stir in the apples and cook for 3 mins. Add 115g of blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
  7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream or piping hot custard and enjoy 🙂

Recipe courtesy of BBC Food.

Are you ready for the Blackberry season?

Blackberry honey creams

It’s that time of year when the humble blackberry decorates our hedgerows and our spare time is filled with searching out brambles. Armed with Tupperware containers, baskets and a brolly (for holding back branches!) we will set out to fill our kitchens with enough blackberries to feed an army!

There is a fine art to blackberry picking, look for plump, dry & dark fruit that are not too firm nor too squishy. You need them to survive the journey home (minus a few tempting ones!), you also need them ready for storing.

The best way to store blackberries is to keep them dry and cool and eat within a day or two. Blackberries freeze extremely well, simply spread a single layer on a tray and freeze until solid then pop them into an air-tight bag, you can then defrost at room temperature to use for cooking or eat them frozen with a warm white chocolate sauce!

I always use my surplus blackberries to make Blackberry Honey Creams, they are absolutely delicious and so easy to make, follow my recipe below for a speedy dessert or a nutritious breakfast!

Ingredients

  • 500g Greek yogurt
  • 2-3 tbsp runny honey
  • 300g washed blackberries
  • blackberry coulis (bring to the boil 250g blackberries & 50g caster sugar, add teaspoon of vanilla extract, when fruit is soft leave to cool and then whizz to a puree in a blender, and sieve before serving).

Beat the yogurt with honey to taste. Divide half the berries between 4 glasses, drizzle with some coulis and spoon over yogurt. Top with the remaining berries and some coulis. Serve immediately with the rest of the coulis.

Blackberries are available from August through to October but do you remember the old wives tale? Don’t pick a blackberry after Michaelmas Day (October 11th) as it’s rumoured the devil will make them unfit to eat by stepping & spitting on them! There’s probably some truth in this as when the wetter and cooler weather arrives this often causes the fruit to become mouldy. Therefore you haven’t got long to enjoy the seasonal delights, but it’s a great time to try your hand at making jam, cooking & baking!

Enjoy x