Autumn is definitely my favourite season. The colours in nature, the clothes and the seasonal ingredients, of course. Both cooking apples and blackberries are in season right now. If you’re in the countryside blackberries are likely to be in abundance in the hedges along fields and roads.
My top tip with this recipe is to make the fruit filling a day in advance, if possible, and allow it to cool in the saucepan with the lid OFF. This will allow it to set into a thick-purée, jam-like consistency that won’t bubble or bleed through the crumble while in the oven.
Hope you enjoy!
For the filling:
4 large cooking apples
150g granulated sugar
1 tbsp cornflour
For the base:
160g plain flour
100g caster sugar
For the topping:
250g plain flour
60g caster sugar
60g brown sugar
30g flaked almonds
1 tbsp cinnamon
Start with the filling
Peel, core and chop the apples into small pieces.
Place in a large saucepan with the rest of the filling ingredients stir to coat each piece of fruit evenly with sugar and cornflour.
Cook over a low heat until the apples are reduced down.
Allow to cool and thicken with the lid off.
To make the base
Line a 9X9″ cake tin with greaseproof paper and preheat the oven to 180C.
In a large bowl, rub together the flour and butter until it resembles fine breadcrumbs.
Mix in the sugar and egg – the mixture will start to come together slightly.
Tip the mixture into the prepared tin and press down firmly and evenly.
Bake in the preheated oven for 15 mins while you make the crumble topping.
For the crumble topping
In the large bowl that you used for making the base, rub together the flour and butter until it resembles fine breadcrumbs.
Mix in the remaining crumble ingredients and set aside.
Bring it all together
Remove the base from the oven and spread over the filling.
Spread the crumble on top and return to the oven for 30 mins.
Allow to cool before cutting.