Blackberries are now ready for picking and thanks to a nice, bright summer the fruit is tasty and plentiful.

A forager’s dream, blackberries grow wild and abundant on the side of the road. We can’t resist popping a few ripe and juicy ones into our mouth. We found this recipe for Apple and Blackberry Crumble using our favourite kitchen standby, Falcon Enamelware. Before the birds swoop in for their sweet feast, pick a few and get baking.

Ingredients

Crumble
120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into pieces

Filling
300g Braeburn apples
115g blackberries
30g unsalted butter
30g golden caster sugar
1/2 tsp. cinnamon

Method
Heat the oven to 190C/170C fan, gas 5. Tip the flour and sugar into a large bowl. Add the butter, and then rub into the flour using your fingertips to make breadcrumbs. If you overwork the mixture, it will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

To prepare the fruit filling, peel, core and cut the apples into 2cm chunks. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook until the mixture turns to a light caramel colour, around 3 minutes. Stir in the apples and cook for a further 3 minutes. Add the blackberries and cinnamon, and cook again for 3 minutes. Cover, remove from the heat, and then leave for 2-3 mins to continue cooking in the heat of the pan.

Spoon the warm fruit into your Falcon ovenware dish, if you feel it could stick, you may want to butter your dish. Top with the crumble mix, add a little more cinnamon if you wish, then reheat in the oven for 5-10 mins.

To finish serve this tasty crumble with custard. We hope you enjoy.

Recipe courtesy of Rebecca Williams
Image courtesy of Falcon Enamelware. We have a nice selection of Falcon products available here.