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I wouldn’t normally think of posting a crumble in Summer as I think of it as an Autumn / Winter dessert. However, I’ve been asked by a special friend to put one on and if he wants a crumble while living abroad in 30C heat, then that’s what he’s going to get!

This is fruity, golden and delightful, a bit like the man who asked for the recipe! Enjoy my lovelies.

Ingredients

For filling

3 medium bramley apples

300g blackberries

2 tablespoons caster sugar

1 tablespoon butter

squeeze of lemon juice

For topping

225g plain flour

75g butter – diced

100g demerara sugar

1 teaspoon cinammon

For extra topping

2 tablespoons rolled oats

1 tablespoon demerara sugar

( Optional – tablespoon or 2 of chopped hazelnuts)

Method

Pre heat oven to 190C / 170C fan

For filling

Peel, core and slice your apples. Add to a saucepan with your tablespoon of butter, 2 tablespoons caster sugar and squeeze of lemon juice and stir on a low heat for a couple of minutes until the apples soften slightly. Don’t put the blackberries in at this point.

Now transfer to your crumble dish and add the blackberries. Stir to combine evenly.

For crumble

In a separate mixing bowl add your flour, 75g diced butter , 100g demerara sugar and cinnamon. Put your hands in and rub together until it forms a crumbly texture.

Pour the crumble topping all over your fruit mix and pat gently to form a firmish topping. Make sure all the fruit is covered.

This last step makes the crumble in my opinion so sprinkle over your rolled oats, tablespoon of demerara sugar and bake in the centre of the oven for approx 35 minutes. You are aiming for the topping to look golden and crunchy and the fruit to be fully cooked. The house will smell deliciously warming with cinnamon aromas wafting through the air.

Serve with custard, ice cream or cream of your choice, or all three in rotation if you are eating it all yourself!

Tip: I sometimes add a handful of golden granola to the topping for some extra crunch.