Apple & Blackberry CrumbleMon, 18/08/2014
Wild August ediblesI had a great morning today walking my collie at 4 am I discovered a massive blackberry bush bursting with berries on the edge of my local woods, just a few steps away was an apple tree with small but delicious Cox pippins, perfect for a crumble or pie. I got a bit carried away with all the excitement until I remembered I had to go to work. It reminded me of going to my Gran’s on Sunday and looking forward to her crumble. Here’s a basic recipe to try, I dare you not to smile while eating it…
Apple and blackberry crumbleFor the filling
- 900g/2lb bramley apples
- 350-400g/12oz-1lb blackberries
- 175g/6oz demerara sugar
- 2 lemons
For the topping
- 225g/8oz plain flour
- 175g/6oz butter
- 55g/2oz demerara sugar
- 125g/4oz muesli or a mixture of oats, seeds and chopped nuts
- Preheat the oven to 200C/400F/Gas 6.
- Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discolouring.
- Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal).
- Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the muesli or oat/seed/nut mixture and the sugar and mix through.
- Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling.
We have seen a sudden increase in wild mushrooms already, due to the wet weather and warm temperature. London Kitchen's forager has been very busy early mornings with flats and wood ears, and we even had some trumpet (my personal favourite). I can recommend Borough Market mushroom vendors as some of the best in London, British and European varieties are available.
Please don’t pick them yourselves unless you are totally sure they are not poisonous, I have been picking mushrooms for 30 years now and I’m still only learning. That said don’t be afraid to get a good guide and go look for mushrooms. Mushroom pickers have a saying at the start of the season: "The fungus is among us."
Executive Head Chef, Simon