Apple and Blackberry Crumble

This is delicious old fashioned comfort food. The filling can be varied for whatever fruit is in season, or you can use tinned fruit like peaches which can taste just as good.


200g / 7oz plain flour

120g / 4oz butter (needs to be cold from the fridge and cut into cubes)

160g / 6oz golden caster sugar

5 large Bramley cooking apples

around 20 blackberries

Zest and juce of 1 lemon

1-2 tbsp water

Pre heat oven to 180 C.

Make the crumble first as cooking apples start to discolour very quickly.

Place the flour into a large mixing bowl then using fingertips rub in the butter, a few cubes at a time, until the mixture resembles breadcrumbs. (Be careful not to over rub the mixture as it will get warm from your fingers and start to form large doughy clumps). Alternatively, and in my opinion much easier, you can add the flour and butter into a food mixer and pulse for a few seconds. Next, add half the sugar into your flour mixture and mix in. (saveing the other half of the sugar for the fruit). Place your crumble mixture into the fridge whilst you prepare the fruit.

Peal and core the apples and cut into large chunks and place into a bowl along with the blackberries, lemon juice, lemon zest and water and sugar. Mix to coat all the fruit. Place a layer of fruit in the bottom of a shallow oven proof dish and cover with the crumble mixture. Bake in the oven for around 40 minutes until golden brown.

Delicious eaten hot or cold served with custard or cream.