So autumn or the fall depending where you are in the world is arriving fast, the leaves on the trees are starting to change color glowing reds and oranges, turning crisp, the nights are already pulling in making it darker earlier and mornings getting lighter later. I have to confess I love watching the seasons change, and autumn is one of my favourite times of the years.
What I enjoy is going out and picking fruit of the trees, blackberries, raspberries, and apples,
Now baking blackberry and apple crumble or pie served with custard cannot in my eyes be beaten especially after tucking into a full chicken roast dinner with Yorkshire puddings and lots of varies vegetables harvested from the garden, you cannot beat it. I am a sucker for anything home grown, tastes fresh not covered in fertilizer, just simply grown from a small plant and watered regular, well being in UK, it always rains here.
|Perfect traditional roast English Sunday dinner|
Ingredients For Blackberry and Apple Crumble
- 4 large cooking apples, peeled, cored and cut into big chunks
- 1 tbsp water
- 3 tbsp sugar
- 225 g fresh or frozen blackberries, or mixed berries
- 170 g plain flour
- 75 g butter
- 75 g demerara sugar
2. Put the apple chunks, water and sugar into a saucepan over a lowish heat and cook until the apples are soft and mushy; this should take about 10 minutes. While cooking, stir it every minute or so to prevent sticking. Taste and add more sugar if it needs it.
3. Transfer the apple pulp into individual bowls or one big pie dish and allow to cool slightly. Stir the berries into the apples.
4. Rub the butter into the flour until it resembles very coarse breadcrumbs. However, if you rub it too much the crumble will not be crunchy. Combine with the sugar.
5. Sprinkle the crumble mixture over the slightly cooled apple and bake for 15 minutes for small crumbles or 30-45 mins for larger crumbles. Serve warm custard or if you don't like custard go for whipped cream or vanilla ice cream.