Today was made for hunkering down. Whilst the rain may have cleared, it’s cold and crisp outside. It’s a day to wrap up in a blanket and eat a hot fruit crumble.

An autumnal crumble is difficult to beat and impossible not to love. Around this time of year, there is an abundance of Bramley apples, sweet plums and sharp blackberries. If you live somewhere surrounded by fields and greenery then it’s likely that you’ll be able to find some fruit for free. Blackberry bushes are full this time of year whilst apple tree owners are doing anything to give away their fruit. This means your crumble can be locally sourced and a bargain to make.

When it comes to the crumble topping, I’m of the opinion that the crunchier the better. Along with the basic flour and butter, I’ll add in some oats, cinnamon and any nuts we have lying around – this time some crushed hazelnuts. Having a crunchy topping gives the crumble a bit of bite that contrasts with the soft juicy fruit.

A crumble is warming, soothing and reminds me of┬áSunday’s spent at home in the winter months.


The Recipe

600g apples, peeled, cored and chopped into 2cm chunks
30g butter
30g soft brown sugar
115g blackberries

For the topping:
100g plain flour
20g ground almonds
60g caster sugar
60g unsalted butter, cut into chunks
2 tsp. cinnamon
Handful chopped nuts
Handful of oats

– Place the chopped apples, butter and sugar in a pan with a splash of water. Leave to simmer for 15-20 minutes until softened.
– Meanwhile, make the crumble topping. Place the flour, ground almonds and sugar in a bowl.
– Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
– Add the cinnamon, chopped nuts and oats.
– Pre-heat the oven to 180 degrees celsius.
– Once the apples have softened, place them in an ovenproof dish with┬áthe juice from the pan and the blackberries.
– Sprinkle the crumble mixture on top and bake in the oven for 35-40 minutes.
– Eat hot with custard.