Vegetarian: Blackberry, Apple & Hazelnut Crumble
How long will it take?
How hard is it?
How many people can do it together?
1 hour 30 minutes
Easy
a wildish story
Blackberries and apples arrive at just about the same moment each year, which seems very considerate of them. Add hazelnuts and you’ve got a crumble that tastes like September.
What do you need?
Serves 6
Ingredients
For the filling:
500g cooking apples
200g blackberries
50g soft brown sugar
1 tsp ground cinnamon
1 tbsp water
For the crumble:
150g plain flour
100g cold butter, cubed
75g soft brown sugar
50g rolled oats
75g hazelnuts, roughly chopped
A pinch of salt
How to do it.
Method
Heat the oven to 190°C / 170°C fan.
Peel, core and roughly chop the apples. Put them into a baking dish with the blackberries, sugar, cinnamon and water and toss everything together.
Put the flour and butter into a bowl and rub together with your fingertips until it resembles rough breadcrumbs.
Stir in the sugar, oats, hazelnuts and a good pinch of salt.
Scatter the crumble generously over the fruit. Don’t press it down.
Bake for 35–40 minutes, until the top is golden and you can see blackberry and apple juices bubbling around the edges.
Leave it alone for 10 minutes before digging in.
Serve warm with custard, cream or a big spoonful of yoghurt.
Foraging note: If you pick your own blackberries, only take what you need and leave plenty behind. They’re an important late-summer food for birds, insects and plenty of other woodland residents.
