Growing up in a small town in rural England, surrounded by sea on one side and countryside on the other, it’s easy to imagine how Autumn became my favourite season. The first whispers of a chill on the air signalled the departure of tourists from our beaches and the return of combine harvesters to the fields.
Whenever we visited my paternal grandparents at this time of year they would always take us out to collect wild blackberries which grow freely beside country paths in much of England. Hot mugs of tea were served when we returned to warm us up, whilst my Grandmother would get to work in the kitchen making this dessert.
I’ve adapted the recipe slightly from my childhood sweet to replace some of the flour with porridge oats. It adds a depth of flavour and sturdier crust which I prefer.
Apple and Blackberry Oaty Crumble
160g all purpose flour
40g porridge oats
100g butter slightly softened and cubed
100g brown sugar
2 large eating apples
2 cups of blackberries
2 tbsp brown sugar
1 tsp cinnamon
Preheat the oven to 350F.
Mix the flour, oats and sugar together in a bowl until well combined.
Rub the butter into the dry ingredients by rubbing the pad of your thumb over your fingertips through the mixture until it resembles breadcrumbs.
Peel, core and chop your apples, then place them with the blackberries in a large pie tin.
Sprinkle the fruit with the sugar and cinnamon, the cover with the crumble topping.
Bake in the middle of the oven for 30 minutes, until the fruit is soft and the topping is golden brown.
Serve hot with ice cream, custard (my favourite) or cream.