BLACKBERRY AND APPLE CRUMBLE
The blackberries were almost finished when I went to pick some in the hedgerows last week.
A few weeks ago when they were at their height, I mentioned to Doreen I was unsure what I could make with them. She suggested an apple and blackberry crumble.
I used to make this years ago but as Howard finds blackberries too acidic I haven't made it for a long time.
Ingredients
4 oz (110 g) whole almonds
3 oz (75 g) chilled butter
6 oz (175 g) self-raising flour, sifted
apples
blackberries
(I normally used approx two parts apples to one part blackberries)
Pre-heat the oven to gas mark 6, 400°F (200°C).
Wash the blackberries thoroughly.
Peel and core the apples before cutting them into thickish slices and tossing them in the baking dish with the sugar and blackberries.
Place the butter, sifted flour and sugar in the processor and give it a whiz until it resembles crumbs.
Next add the almonds and process again until they are fairly finely chopped but with still a few chunky bits.
Sprinkle the crumble mixture all over the fruit, spreading it right up to the edge of the dish. Use the flat of your hands to press it down quite firmly all over, then finish off by lightly running a fork all over the surface.
Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
Leave it to rest for 10-15 minutes before serving.
A few weeks ago when they were at their height, I mentioned to Doreen I was unsure what I could make with them. She suggested an apple and blackberry crumble.
I used to make this years ago but as Howard finds blackberries too acidic I haven't made it for a long time.
Ingredients
4 oz (110 g) whole almonds
3 oz (75 g) chilled butter
6 oz (175 g) self-raising flour, sifted
apples
blackberries
(I normally used approx two parts apples to one part blackberries)
Pre-heat the oven to gas mark 6, 400°F (200°C).
Wash the blackberries thoroughly.
Peel and core the apples before cutting them into thickish slices and tossing them in the baking dish with the sugar and blackberries.
Place the butter, sifted flour and sugar in the processor and give it a whiz until it resembles crumbs.
Next add the almonds and process again until they are fairly finely chopped but with still a few chunky bits.
Sprinkle the crumble mixture all over the fruit, spreading it right up to the edge of the dish. Use the flat of your hands to press it down quite firmly all over, then finish off by lightly running a fork all over the surface.
Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
Leave it to rest for 10-15 minutes before serving.
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