Impromptu Blackberry Baking

Well it’s definitely Autumn, the leaves are falling, there’s a chill in the air and I’ve had to dig out my wellies due to all the rain!  Saying that we’ve had a few lovely bright Autumn days here in Lancaster which I’ve made the most of by taking the pooch out and about on some epic walks.  Last Sunday myself, my other half Steve and Frank the dog had a wander across the fields near our house and down the cycle track that connects Lancaster to Glasson Dock.  While we were wandering I spotted a woman walking towards us with a carrier bag full of blackberries and on closer inspection discovered that the entire side of the cycle track was covered with blackberry bushes, so I set about collecting as many blackberries as I could.  This, let me tell you, took a lot longer than I thought and there was a fair few moans from the other half that we wouldn't be back in time for the Grand Prix.  After about half an hour I ended up with about half a bag full which when I weighed them later worked out at about 400g.

So what to do with my blackberry bounty?  Well as it was a Sunday and I knew most of my family would be partaking of a Sunday lunch I thought I’d make them some pudding and settled on the fairly easy to make Blackberry and Apple Crumble.  Here's the recipe:


Clare's Impromptu Blackberry and Apple Crumble

Serves 4 very generous portions!

Ingredients

Crumble Topping

150g butter
100g caster sugar
100g brown sugar
200g plain flour

Fruit Filling

3 tbsp butter
2 Bramley apples, peeled and chopped
150g caster sugar
400g blackberries

First off a word of advice.  Once you get your blackberries home don’t put them down anywhere!  I put mine on our pine dining table while I was de-layering only to find that even in a plastic bag they somehow managed to leak through and leave a big stain!  So stick them in a bowl straight away.

Then pre heat the oven to 180°C and clean the blackberries ensuring they’re all de-husked. 

This can take a bit of time as you really do need to check each one.  Also watch out for creepy crawlies.  I found a spider skulking about in mine (cue lots of shrieking and calling for Steve to get rid of it!)  Once washed sprinkle over a tablespoon of caster sugar, stir in and put to one side.

Now onto the topping.  Stick all of the ingredients into a bowl and rub together.  You can do this in a food processor but its just as easy to mix it with your hands and less washing up!  When rubbed in it should be the consistency of breadcrumbs.  If it’s too dry add a bit of butter, if too wet and a bit pastry like add some more flour.

Once the topping is sorted move onto the filling.  Peel and cut up the apples and place in a pan with the butter and remaining sugar.  Heat up and leave to cook for 5 minutes until the apple has started to go soft.  Then add the blackberries and cook for a further 2 minutes.

Once cooked add the fruit filling mixture to an oven proof dish and smooth it over so it’s even.  You can use a large dish or for more petit, dinner party-esque presentation you could use individual ramekins. 

Add the crumble mixture on top making sure you put on quite a thick layer so that the fruit filling does not bubble up to the surface. 

Then put in the over for 10-15 minutes until the topping looks browned.  Finally dish up with your accompaniment of choice (custard!) and serve.  Cheap, easy, delicious and perfect for a cosy night in after a big roast dinner!  Big smiles all round from my family.