Classic blackberry crumble

I have a confession – one which goes against everything this blog stands for: I don't like baked fruit. Jam – of course. A zesty orange cake – absolutely. But plum cobbler? Please god no. I’m not a Victorian schoolgirl. But everyone has exceptions to their rules – and mine is blackberry and apple crumble – which I think, during early autumn, deserves to be eaten even by those with the deepest disdain for baked fruit. Cooks the nation over might groan as I say this but, in my book, the secret to any good crumble is this: equal quantities of topping to fruit, if not more topping than fruit. Served warm with a generous scoop of ice-cream, this simple pudding warms the soul and, I believe, could convert even the most die-hard baked fruit hater.

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INGREDIENTS

FILLING

A bowlful of blackberries, plucked straight from the hedgerow

2-3 cooking apples, roughly peeled and diced

Demerara sugar 

TOPPING

Spelt flour

Cold butter, diced

Oats

Cinnamon

More demerara   

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METHOD

In a saucepan on a medium heat, stew the apples with the sugar, then once softened add the blackberries. Stew until soft but not too pulpy. 

Meanwhile, rub together the flour and butter with your hands until it forms crumbs – then add your oats, cinnamon and sugar. Layer the topping above the filling in a tin of your choice (I used  a flan tin because it was all I had, okay) then bake in the oven for half an hour or so...

Serve warm (of course) with a generous scoop of ice-cream – salted caramel flavour if you've got it, or if you don't, do as I did and whip out that vienetta that's been lurking in the back of your freezer for six months.

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Sarah Barratt