Blackberry and Apple Crumble.

Nothing beats a wonderful Blackberry and Apple Crumble.

This year looks like it will be a bumper harvest of Blackberries.

Both fruits are harvested at the same time, generally in late summer to early autumn, normally around the end of August into September. However never after the first frosts.

The farm is blessed with numerous different varieties of wild blackberries and Fiona can direct you to the sweetest and most flavoursome bushes. However with wild bushes the bushes can be very thorny.

The Apples can easily be found around the orchard carp pond.

Once you pick your fruit you need a good recipe.

Recipe for Apple and Blackberry Crumble

Crumble

3 0z or 75g Butter

6 0z or 175g plain flour

3 0z 0r 75 g castor sugar

2 0z  or 50g Oats

Fruit Filling

1 1/2 pounds or (675g) Cooking Apples

3  oz or 75g of blackberries

2  tablespoons or 30ml water

3  oz or 75g sugar

1. Grease a medium – sized 1 1/2 (850ml) pie dish
2. Rub the butter into the flour until the mixture resembles fine even bread crumbs. Stir in the Castor Sugar and the Oats
3. Peel, core and chop the apples
4. Place the apples in a saucepan with the water and sugar and lightly cook until they slightly soften.
5. Turn the pan off the heat and add the blackberries, so they are coated in the apple juice.
6. Place the prepared fruit in the pie dish.
7. Pile the crumble mixture over the fruit to cover completely
8. Bake in a pre-heated oven for 30 minutes until the fruit is cooked and the crumble is golden.

Serves 4 – 6 people

Variations Swop raspberries for blackberries