Blackberry picking is becoming a family tradition. We love going for a long walk, tupperware tubes at the ready to forage for lots of blackberries. I swear the children eat more than we pick, and we always come home covered in purple blackberry juice, scratches from the brambles and nettle stings, but we are always proud of our haul!
My favourite part is batch cooking the excess blackberries and freezing ready for winter. It somehow feels more appropriate to be eating a filling warm pudding as the nights are drawing in and the temperature is dropping.
Better yet, as the blackberries and apples can be foraged, this delicious recipe costs pennies to make.
Hannah’s oaty blackberry and apple crumble
For the Filling
3-5 apples, sliced thinly or chopped into small cubes
2 tsp cinnamon
For the Crumble Topping
220g plain flour (you may need to add more flour to get the right breadcrumb consistency)
80g soft brown sugar
40g porridge oats
120g butter (unsalted)
- Add all the filling ingredients to a pan and simmer on a low heat for 15 mins.
- Mix the flour, cinnamon, both sugars and oats together in a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs
- Pour the filling mix into a oven-proof dish and add the the crumble mix on top
- Preheat the oven to 180°C, gas 4 and bake the crumble for about 30 mins, or until golden.
To freeze the filling for use later in the year, cool and freeze after step 1.
We use margarine if we have no butter, but find we need to add more flour.