September 02, 2012

Mellow fruitfulness

We've been picking blackberries, and tonight we're having a blackberry and apple crumble. We like to scrump apples from local trees whose branches overhang the pavements; none are ready yet, though, so reluctantly we've had to buy apples to go with the blackberries we gathered on Tooting Common.

Here's our crumble recipe:

450g fruit (blackberries, apples, damsons, pears, plums, rhubarb etc)
90g diced chilled butter
90g Demerara sugar
120g self-raising flour
1-2 tbsp caster sugar
1 tsp cinnamon
Optional:  1 tsp ground ginger, 55g flaked almonds
     1. Pre-heat oven to 200 degrees.
     2. Wash, peel (if necessary) and chop the fruit, toss in caster sugar (using more if fruit is tart, less if not) and place in a small baking dish.
     3. Whiz the other stuff up in the food processor until it looks like breadcrumbs; if using almonds, add them last so they don’t all disappear (you want some flakes left).
4. Press the crumble down firmly over the fruit. Score the surface with a fork.
5. Bake on middle shelf for 35-40 minutes. Allow to cool for 5-10 mins before serving. Serve with custard or cream.
I love cooking with fruit we've gathered ourselves. It's free, it's fresh and it creates such a direct link to the seasons.