Apple & Bramble Crumble

December 2, 2024

There always feels something of a fresh start at the very beginning of Autumn. After the golden haze of summer has passed but before the shadows grow longer and a chill seeps into the night, an ochre glow settles on September and the whisper of change hangs in the air.

Amid the shifting landscape – the falling leaves, the silent hedgerows once filled with birds, trees heavy with ripe fruit – I feel myself drawn away from the hectic rhythms of summer plans and back to the earth, to slow down and soak up the final rays of warm sunshine while I still can.

Longing to not only feel but also to act in tune with the season, it is around this time that I am also drawn to bake something with apples.

This year, during a long walk through an ancient chalk grassland, I came across tens of round, wild bushes full with plump brambles hanging in handfuls on every branch.

Inspiration struck, and this recipe was born.

Ingredients

Serves 6

To make the crumble:

- 180g flour (plain)

- 90g golden caster sugar

- 90g unsalted butter (vegan butter optional)

- 100g oats and/or mixed seeds

To make the filling:

- 450g cooking apples

- 45g demerara sugar

- 175g blackberries (or forest fruits)*

- 1 lemon

- 1tsp ground cinnamon

To serve:

- Ice cream, custard or fresh cream (vegan versions optional)

*If you can’t find fresh blackberries, you can substitute for some frozen berries. Part-defrost and drain away any excess liquid before using them.

Method

Preheat the oven to 200 degrees.
Start by peeling your cooking apples. (Or, if you’re in a rush or you want the extra fibre, just give them a wash and leave as-is; it will still taste good.)
Remove the apple cores then chop the apples into small cubes, around 2cm wide. (Again, it will still taste great if you don’t get the sizes perfect. Autumn isn’t a time for perfection.)
Place the apples in a bowl, then wash the blackberries and add them too. Pour over the lemon juice, sugar, and cinnamon, then mix well. Pour the fruit mixture into a large oven-proof dish. (A lasagna dish works well for this, but you can also adapt and make several mini apple crumbles using smaller ramekins – just be sure to reduce the cooking time for these.)
In a mixing bowl, combine flour and butter. Using your fingers, rub in the butter until it looks like breadcrumbs. (This takes some practice, but you can’t go too wrong – if the mixture ends up too fine, gently squish it back together then try again. If your mixture is too moist, experiment by adding a tiny bit of extra flour.)
Add the oats/seeds mix to the crumble topping and mix through, then spread gently over the top of your filling in the lasagna dish.
Bake for 30-45 minutes, until the fruit is soft and the filling is very hot and bubbling through the topping.
Take out of the oven and leave to cool for a few minutes, then serve with your choice of side: custard, fresh cream, or ice cream.

This will keep happily in the fridge in an airtight container for a few days and can easily be reheated in the microwave or oven… perfect for a midweek pick-me-up or to take to a friend’s potluck.