Black­berry & ap­ple crum­ble

The Mail on Sunday - You - - Food Kirstie Special -

Where I was brought up in the coun­try there were end­less hedgerows and we al­ways picked black­ber­ries from them. About 14 years ago I re­ally over­did things when mak­ing Lo­ca­tion, Lo­ca­tion, Lo­ca­tion and I got a mild form of pneu­mo­nia. I took ten days off work and went to my par­ents’ house in Dorset. There was just me and my bor­der ter­rier Foxy, so I be­gan my re­cov­ery by watch­ing the first three se­ries of West Wing back to back. I also went on long walks and picked black­ber­ries – loads of them – and made lots of lovely things, in­clud­ing black­berry vodka, black­berry jam and jelly, and black­berry and ap­ple crum­ble. Th­ese days, how­ever, a fam­ily berry-pick­ing ex­pe­di­tion with the four boys means we rarely make it home with a sin­gle black­berry, so we end up eat­ing ap­ple crum­ble. SERVES 700g Cox’s ap­ples, cored and cut into wedges 300g black­ber­ries juice of 1 orange 1 tsp ground mixed spice 2 tbsp light brown soft sugar FOR THE TOP­PING 175g plain flour 100g but­ter, chopped 50g light brown soft sugar, plus an ex­tra ta­ble­spoon for sprin­kling 50g reg­u­lar rolled oats

Pre­heat the oven to 200C/fan 180C/ gas 6.

Put the ap­ples in a bowl with the black­ber­ries, orange juice, mixed spice and sugar. Mix well then spoon into a shal­low oven­proof dish.

To make the top­ping, put the flour into a large bowl and rub in the but­ter. Stir in the sugar and oats, then spoon the mix­ture over the fruit in a thin layer. Sprin­kle the re­main­ing ta­ble­spoon of sugar over the crum­ble.

Bake for 40 min­utes, un­til the crum­ble is golden brown and the fruit un­der­neath it has soft­ened. Serve with cus­tard.

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