Posted by: Paul | September 12, 2010


I’m so glad there’s still an understood traditional sense to this expression, and it’s not just thought to mean ’emailing people on a Blackberry’.

The season of mists and mellow fruitfulness is upon us – fortunately there’s far more of the latter than the former right now. Went blackberry picking this afternoon with the Grandparents, in hope of harvesting enough for a pie for Grandad (we have plenty in the fridge from the other GPs already). It seems strange to say having had such a wet August, but there was not really enough rain early in the season for the berries to balloon to the best volume, but we found enough ripe, juicy, tasty ones to come back with a big bowl full – plenty enough for a pie or two anyway. Adam spent a happy hour playing hide and seek with Nana – though his idea of hiding is standing in front of a tree with his back turned – hasn’t quite got the idea yet.

Anyway, here’s a quick Apple & Blackberry crumble recipe, to make the best use of the currently freely available produce!

3 or 4 decent sized cooking apples
A large handful of ripe blackberries
120g self-raising flour
90g butter
3 tablespoons caster sugar
3 tablespoons light muscovado sugar
1-2 tablespoons white granulated sugar
Pinch of salt

Core, peel and chop the apples. Place in a saucepan, sprinkle with the granulated sugar, cover with water and heat on medium for about 20 mins. Check regularly, don’t let the apples run out of water or turn to total mush.
Put the flour in a mixing bowl with a pinch of salt. Cut the butter into cubes and mix with the flour, ‘tickling’ the mixture together rather than squeezing it – get plenty of air in. After a good ten minutes or so you should have a nice fine crumbly mix, so add the caster sugar and muscovado. Place the crumble in the fridge for a good half hour or so.

Drain the apples, keeping some of the juice in the mixture, and place in a pie dish. When cooled, add the blackberries and cover with the crumble mixture, pressing down lightly. Bake in a pre-heated oven for 30 mins at 180 degrees, serve hot, and enjoy!


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