The roadsides near our home in England were flanked by wild blackberry bushes. Delighted, I picked as many as I possibly could put in my freezer and we enjoyed this simple dessert frequently. I’m sure my wild berries were coated in vehicle emissions, dog urine, and who knows what else.
apple and blackberry crumble
- 675g apples, peeled and cored
- 225g blackberries
- 25g white sugar
- 100g flour
- 1/2 tsp ground ginger
- 75g brown sugar
- 50g margarine
Preheat oven to 200C (400F). Cut the apples into chunks. Toss them in a bowl with the blackberries and granulated sugar then place them in a shallow baking dish.
Mix together flour and ginger in a bowl. Rub in the margarine until it resembles crumbs and stir in brown sugar.
Sprinkle the crumble mixture over the fruit, spreading into the corners.
Bake the crumble in the preheated oven for 35-40 minutes, until the fruit is soft and topping golden brown and crisp. Serve warm with custard or cream.
Great versatile recipe. You can use whatever fruit is in season, apples, raisins, plums underneath the crispy topping.