The Perfect Crumble Recipe
If you’ve been for a country walk through the woods or across heathland just about anywhere in the UK, it is likely that you will have snagged your clothes on the long thorny creepers of the blackberry or bramble bushes that arc persistently through the under-growth. Most of us will remember picking and eating them straight from the bush as children when late Summer came around.
There are dozens of ways to use brambles! You can make blackberry jam, tarts, pies and even wine! But for a little hit of nostalgia we have pulled out our favourite bramble and apple crumble recipe for you to share with your friends and family on a cold autumnal evening.
Before using blackberries, leave them on a large sheet of baking paper for half an hour so that any insects can escape. Then put the berries in a colander and stand in a bowl of water, just to the level of the berries. This should bring any remaining insects to the surface.
Heat your oven to 190C/170C fan/gas 5.
Tip 120g plain flour and 60g caster sugar into a deep bowl. Add 60g of unsalted butter that has been left out at room temperature to soften. Rub into the flour using your fingertips to make a light breadcrumb texture. Try not to overwork it or your crumble will be very heavy!
Meanwhile, peel, core and cut 300g Braeburn apples into 2cm dice. Put 30g unsalted butter and 30g demerara sugar into a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns a light caramel.
Stir in the apples and cook until soft. Then add 115g blackberries and ¼ tsp ground cinnamon and stir.
Once the apples and blackberries are combined, pour the fruit into a serving dish of your choice and cover the top with crumble.
Place in your pre-heated oven for 15-20mins until your crumble topping is a golden brown.
Serve with creamy custard or vanilla ice cream!