Last week I went to a cool forest just outside Cambridge to help Joe record some sounds without the background noise of traffic ever present in the city. On our little excursion I picked some of blackberries. Unfortunately I had not prepared for blackberries and thus had limited means of carrying them home, so the crumble I made only actually served three. I have doubled the quantities for this recipe, but the images show scaled down version. My next door neighbour has an apple tree that might as well be in our garden, so I picked a few apples from there and decided to make this crumble. The nutty crunch was really exciting and the paprika really helped to bring the fruity flavours alive. A classic autumn recipe with a twist.
Before we get started, here are some cool mushrooms from our excursions
Ooh some rare-breed-esque sheep too – how lovely
and… URRGHHH WHAT IS THAT? IS THAT MUSHROOM BLEEDING?!?!
Now that you are sufficiently put off your food, let’s begin.
Baking time: 45 minutes, 180c fan oven.
Total time: 1h – 1h15
For the ‘filling’:
5-6 decent sized Bramley apples
1 tbsp caster sugar
1 tsp paprika
For the crumble:
200g plain flour
50g porridge oats
30-40g mixed nuts (I used these Natural Energy Nuts from Graze, they weighed 36g. If I had to choose one nut out of these I would recommend almonds.)
1tbsp golden caster sugar
1 tsp mixed spice
- Go to a forest and an orchard and pick lots of nice fruit. This is completely non-essential. A trip to Asda is completely sufficient.
- Take the butter out of the fridge and preheat the oven to 180c.
- Peel and core the apples.
- Chop the apples into slices (8ths) and for big pieces chop these through the middle to make them shorter. If you got the apples straight off a tree then make sure there are no little maggots in them (I had this problem… it went straight in the compost… gross.)
- Put these into a big bowl with the blackberries. Add a table spoon of water Sprinkle on the sugar and paprika and stir around.
- Transfer this back into your crumble dish.
- Cube the butter and add to a bowl with the flour. Work these between your fingers until they turn to a crumbly texture. (tip: shake the bowl to make the big lumps come to the top)
- Chop the nuts up into smaller pieces and add to the crumble mixture with the mixed spice and sugar. Mix together.
- Sprinkle your crumble topping onto the fruit in the dish and pop in the oven for 45 minutes or until the top has browned slightly and the fruit is bubbling.
- Serve with custard…. or yoghurt if you forget to buy/make custard….