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Blackberry and Apple Crumble.
When I was a little girl, my father and I had a tradition. Every year on my birthday (at the end of September) he and I would take a picnic & go blackberry picking for the day. Afterwards we would come home and I would help him make blackberry & apple crumble. This is something I haven't done in quite a few years, but for some reason I decided to do it once more this year. So the following recipe is my dad's and is the same one we used for many years in my childhood. It is a Yummy-Scrummy (I honestly can't think of a better way to describe it!) warming pudding, perfect for any cold Autumnal evening!
For the filling:
Three large apples, peeled, quartered & cored.
Two teaspoons of cinnamon.
100g demerara sugar.
For the crumble topping:
175 plain flour.
One teaspoon of cinnamon.
140g soft brown sugar.
35g porridge oats.
180g unsalted butter (hard).
Preheat your oven to 170 degrees (gas mark 3)
Mix the sugar and cinnamon in a bowl and mix together, layer half of the apple slices in the bottom of an oven proof dish and sprinkle with one 3rd of the sugar/cinnamon mixture.
Add all the blackberries and sprinkle with another 3rd of the sugar mix, cover with the remaining apple slices and then the remaining sugar/cinnamon mixture.
To make the crumble topping; put the flour and cinnamon in a bowl & mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub through with your fingers until the mixture is the consistency of breadcrumbs. (if it is feeling too soft, just add a little more flour)
Lay the crumble mixture over the fruit and sprinkle a spoonful of demerara sugar over the top, just as a crunchy glaze.
Place in the oven and cook for 30-40 minutes or until golden brown on top. Be careful not to let the sugar burn.
Serve with cream, custard or ice cream...... and Enjoy!