COMFORTING BLACKBERRY AND APPLE CRUMBLE
With brambles ripening from late July though to September, this wholesome recipe from Annie-Mae Herring, enables you to use foraged or shop-bought blackberries to create a comforting crumble.
Foraging for food is enjoyable for all the family and is the best way to connect with nature. If you’re unsure on what to pick, you can tell by the colour, blackberries should be a deep purple to black colour and the fruit should come easily off the plant. You can also tell by taste; ripe blackberries should be a perfect blend of sweet and tart.
Always remember to forage thoughtfully, leaving plenty of food for wildlife.
SERVES:
4-6 people
COOKING TIME:
Prep time: 20 minutes
Cook time: 25 minutes
INGREDIENTS & METHOD
For the Crumble
260g Plain Flour
20g Shortbread
20g Oats
200g Salted Butter
140g Dark Brown Sugar
1 tsp Vanilla Bean Paste
1 tsp Cinnamon
Pinch of Salt
1 tbsp Demerara Sugar to Garnish
(optional) Pecans/Walnuts
For the Fruit
250g Blackberries
200g Bramley Apples, cubed into 3cm chunks
100g Blackcurrants
80ml Creme de Cassis (or a very good quality blackcurrant cordial)
2 tbsp Salted Butter
2 tbsp Lemon Juice
1 tbsp Cornflour
100g Caster Sugar
1/3 tsp Cinnamon Powder
2 Cloves
For the Custard
90g Dark Brown Sugar
500ml Jersey Milk or Whole Milk
200ml Double Cream
3 Egg Yolks
1 tbsp Cornflour
1 tbsp Vanilla Bean Paste
Pinch of Salt
1 - Start by adding all your fruity ingredients together into a large mixing bowl (except the butter). The sugar will draw out lots of the juice from the fruit.
2 - Allow to sit for 1 hour.
3 - Blitz your shortbread in a food processor until you achieve a powder. Then add all of your ingredients for the crumble into a bowl.
4 - Using your fingers, pinch everything together until you have achieved thick crumbs. This should take about 5 minutes.
5 - Preheat your oven to 180 degrees fan. Pour your fruit mixture into a baking dish and add the butter dotted around the top of the fruit.
6 - Then add an even layer of your crumble topping. Sprinkle demerara sugar and a few crushed pecans/walnuts for a crunchy top!
7 - Bake for 25 minutes until golden brown and fragrant.
1 - Start by adding all your fruity ingredients together into a large mixing bowl (except the butter). The sugar will draw out lots of the juice from the fruit.
2 - Allow to sit for 1 hour.
3 - Blitz your shortbread in a food processor until you achieve a powder. Then add all of your ingredients for the crumble into a bowl.
4 - Using your fingers, pinch everything together until you have achieved thick crumbs. This should take about 5 minutes.
5 - Preheat your oven to 180 degrees fan. Pour your fruit mixture into a baking dish and add the butter dotted around the top of the fruit.
6 - Then add an even layer of your crumble topping. Sprinkle demerara sugar and a few crushed pecans/walnuts for a crunchy top!
7 - Bake for 25 minutes until golden brown and fragrant.
1 - Start by adding all your fruity ingredients together into a large mixing bowl (except the butter). The sugar will draw out lots of the juice from the fruit.
2 - Allow to sit for 1 hour.
3 - Blitz your shortbread in a food processor until you achieve a powder. Then add all of your ingredients for the crumble into a bowl.
4 - Using your fingers, pinch everything together until you have achieved thick crumbs. This should take about 5 minutes.
5 - Preheat your oven to 180 degrees fan. Pour your fruit mixture into a baking dish and add the butter dotted around the top of the fruit.
6 - Then add an even layer of your crumble topping. Sprinkle demerara sugar and a few crushed pecans/walnuts for a crunchy top!
7 - Bake for 25 minutes until golden brown and fragrant.
8 - Meanwhile, make the custard. Heat the milk, cream and vanilla bean paste together until simmering and remove from the heat.
9 - Add the sugar, salt, egg yolks and corn flour into a bowl and whisk until combined into a thick paste.
10 - Slowly pour a tiny amount of your warmed milk mixture directly into the egg mixture and whisk until combined. Pour this back into the milk pot and stir again to combine.
11 - Turn this back onto the heat and stir your custard with a spatula until thick and creamy. This should take 10-15 minutes.
Enjoy hot or cold, either way, pour all over your crumble and enjoy!
8 - Meanwhile, make the custard. Heat the milk, cream and vanilla bean paste together until simmering and remove from the heat.
9 - Add the sugar, salt, egg yolks and corn flour into a bowl and whisk until combined into a thick paste.
10 - Slowly pour a tiny amount of your warmed milk mixture directly into the egg mixture and whisk until combined. Pour this back into the milk pot and stir again to combine.
11 - Turn this back onto the heat and stir your custard with a spatula until thick and creamy. This should take 10-15 minutes.
Enjoy hot or cold, either way, pour all over your crumble and enjoy!
8 - Meanwhile, make the custard. Heat the milk, cream and vanilla bean paste together until simmering and remove from the heat.
9 - Add the sugar, salt, egg yolks and corn flour into a bowl and whisk until combined into a thick paste.
10 - Slowly pour a tiny amount of your warmed milk mixture directly into the egg mixture and whisk until combined. Pour this back into the milk pot and stir again to combine.
11 - Turn this back onto the heat and stir your custard with a spatula until thick and creamy. This should take 10-15 minutes.
Enjoy hot or cold, either way, pour all over your crumble and enjoy!
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