This Apple & Blackberry Crumble is delicious served with cream, or piping hot custardI have been amazed recently to see blackberries appearing on our shelves here. This is because there is a large farm outside the city which grows raspberries, strawberries and now, obviously, blackberries for export and the excess/rejects end up on our local shelves.
Maybe those of you who live in countries where blackberries grow naturally and in abundance can tell me how they are actually supposed to taste because these ones are very, very bitter – almost tart – and completely inedible (in my opinion !) even with sugar sprinkled over them !
So, what do you do when life gives you bitter blackberries ? Why, you make blackberry and apple crumble, of course ! Which is exactly what I did last week.
Here is my recipe -: (you can see my recipe for “Peach & Cardamom Crumble” over here)
Maybe those of you who live in countries where blackberries grow naturally and in abundance can tell me how they are actually supposed to taste because these ones are very, very bitter – almost tart – and completely inedible (in my opinion !) even with sugar sprinkled over them !
So, what do you do when life gives you bitter blackberries ? Why, you make blackberry and apple crumble, of course ! Which is exactly what I did last week.
Here is my recipe -: (you can see my recipe for “Peach & Cardamom Crumble” over here)
Apple & Blackberry Crumble
6 Apples – cored, sliced & gently boiled to soften
2 punnets of fresh Blackberries (around 500 gm’s)
50 ml brown Sugar*
190 ml Flour
125 ml brown Sugar
60 ml Milk Powder
70 gm Margarine
Place the boiled apple slices, fresh blackberries & 50 ml of brown sugar into a buttered pie dish, & mix together well.
In a separate bowl, blend the flour, remaining 125 ml of sugar, milk powder & margarine together to resemble fine bread crumbs. Sprinkle over the apple/blackberry mixture, pat down lightly and bake at 190 ’C/375 ’F/Gas Mark 5 for 30 minutes until golden brown.
This crumble is delicious served hot or cold with custard, cream or ice cream.
*You may need to adjust the quantity of sugar depending on the tartness of your blackberries.
6 Apples – cored, sliced & gently boiled to soften
2 punnets of fresh Blackberries (around 500 gm’s)
50 ml brown Sugar*
190 ml Flour
125 ml brown Sugar
60 ml Milk Powder
70 gm Margarine
Place the boiled apple slices, fresh blackberries & 50 ml of brown sugar into a buttered pie dish, & mix together well.
In a separate bowl, blend the flour, remaining 125 ml of sugar, milk powder & margarine together to resemble fine bread crumbs. Sprinkle over the apple/blackberry mixture, pat down lightly and bake at 190 ’C/375 ’F/Gas Mark 5 for 30 minutes until golden brown.
This crumble is delicious served hot or cold with custard, cream or ice cream.
*You may need to adjust the quantity of sugar depending on the tartness of your blackberries.
