Autumn isn’t even officially here yet and I have already been blackberrying three times and will probably go again. From my blackberry haul my mum has made one of her delicious blackberry and apple crumbles and I have made some blackberry jam from a book my friend bought me called Jams and Chutneys: Preserving the Harvest by Thane Prince. I have been wanting to try out a recipe from this book for ages and I am definitely going to make a Christmas chutney for my Christmas hampers from this book.
Blackberry and apple crumble
Blackberry and Apple Crumble
Originally, this recipe is from Delia Smith’s How to Cook: Book Two. It started as an apple and almond crumble but my mum, instead of using 925g of apples uses equal amounts of apples and blackberries and reduces the amount of cinnamon in both the filling and the crumble topping.
For the filling
- 450g Bramley apples
- 450g blackberries
- 25g light brown soft sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
For the crumble
- 110g almonds, flaked, whole or ground (whatever you have in)
- 75g chilled butter, cut into cubes
- 175g self-raising flour, sifted
- 2 tsp ground cinnmaon
- 11g demerara sugar
Oval ovenproof baking dish
Preheat the oven to 200C.
Prepare the apples by peeling and cutting into thickish slices. Put into a bowl with sugar, cinnamon and ground cloves, then place in the baking dish and put to one side.
To make the crumble put the butter, sifted flour, cinnamon and sugar in a food processor and whizz until it resembles crumbs. Next add the almonds and process again. Sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down firmly all over. Finish by lightly running a fork over the surface.
Bake the crumble for 35-40 minutes by which time the apples will be soft and the topping golden brown and crisp. Leave to rest for 10-15 minutes before serving.
Warming the sugar, blackberries and lemon juice
- 1 kg blackberries
- freshly squeezed juice of 1 lemon
- 1 kg white granulated sugar
- 125g liquid pectin
Wash the berries, then drain them well, spreading them out on a tea towel to ensure as much water as possible is absorbed. Alternatively, leave to drain in a large sieve or colander.
Put in a large preserving pan with the lemon juice and sugar. Warm over a gentle heat, stirring from time to time, until the sugar has dissolved and the berries have softened and released their juice.
Cook at a full rolling boil for 3 minutes. Stir in the pectin and boil for a further 2 minutes, then test for a set.
Once the jam has reached setting point, pour into hot sterilised jars, seal and label.