From the experimental farmhouse kitchen
Apple and blackberry crumble.
Best made when the blackberries stain your fingers before you reach the kitchen.
Created and tested at Blackbird Farm. Quantities, timings and portions are approximate; results may vary with ingredients, equipment, weather, interruptions and appetite.
Ingredients
- 750 g cooking apples, peeled and sliced
- 250 g blackberries
- 75 g soft brown sugar
- 1 tsp ground cinnamon
- 150 g plain flour
- 100 g cold butter, cubed
- 75 g rolled oats
- 75 g demerara sugar
Method
- Heat the oven to 190°C, or 170°C fan. Put the apples, blackberries, soft brown sugar and cinnamon into a buttered baking dish.
- Rub the butter into the flour until the mixture resembles uneven crumbs, then stir in the oats and demerara sugar.
- Scatter the topping over the fruit and bake for 35–40 minutes, until golden and bubbling at the edges.
- Leave to rest for 10 minutes. Serve with custard, cream, or both if the afternoon has been particularly damp.