Freely foraged blackberries and ripe windfall apples are making an appearance now and are just the job for this crumble.
Choose brambles away from busy roads and pick high-up shiny dark blackberries that come away from the stalk easily.
Many folk with apple trees are only too happy to leave out a box or two of apples for all to enjoy or you could relieve friends who might be drowning in them!
750g ripe windfall apples, peeled and finely diced
250g blackberries, rinsed
75g + 2 tbsp muscovado sugar
65g plain flour
100g unsalted butter, diced
65g ground almonds
1 pinch salt
- Preheat the oven to 180°C
- Place the apples and blackberries into an oven-proof dish about 2 litre capacity and toss with 2 tbsp sugar, 1 tbsp flour and 100ml water; set aside
- In a separate large bowl put the butter, remaining flour and almonds using fingertips rub together. Then add and rub in the remaining sugar, oats and salt
- Sprinkle the crumble mixture over the fruit and bake on a tray for 40 minutes
Recipe by Charlotte Simpkins for Freely Fruity