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Blackberry and Apple Crumble – A Nutty Ginger Twist On An Old Classic

Blackberry and Apple Crumble

Pudding | 16th September 2016 | By

The season of mellow fruitfulness is now upon us. I have a bag full of apples from my mother’s garden and blackberries abound in our Cornish hedgerows. Inevitably, a blackberry and apple crumble will make its way onto our early autumn dinner table. In truth, this time of year is just not complete without one.

The humble crumble, is really the king of puds. It’s easy to make and can turn pretty much any seasonal fruit into a melting, comforting bowl of deliciousness. A dollop of Cornish clotted cream or a spoonful of warm homemade custard completes this most classic of British puddings. This blackberry and apple crumble is our first of the season. It’s spiced with warming ginger and includes walnuts in the crumble topping for additional taste and texture.

Blackberry and Apple Crumble

I used blackberries from a foraging expedition last week, which I’d frozen for just such an occasion. I’ve only recently figured out the secret to freezing berries. I used to just bung all my berries in a bag and stick them in the freezer. They always come out a gungey mess. To be honest, that doesn’t really matter for puddings such as blackberry and apple crumble or for jam making, but recently, I’ve just been wanting a few individual berries to add to my smoothies. I now, freeze the blackberries on a tray in a single layer for just half an hour, before placing them in a bag. This way they remain as individual berries – much more aesthetically pleasing.

Blackberry and Apple Crumble

It should come as no surprise, but I always use wholemeal or spelt flour for my crumble topping. This not only ups the nutritional content of the pudding, but it gives an additional nutty flavour which I really like. Even my friend Andy, who considers himself something of a crumble expert, reckons my crumbles are up there with the best. I like my fruit to err on the sweet rather than tart side, but only just. You may need a bit more sugar if your apples are very acidic or a bit less if you prefer more tartness in your tart. If the apples are organic and in good condition, I like to keep the peel on. As long as the blackberry and apple crumble is well cooked, the peel isn’t that obvious and it’s a shame to waste such a nutritious part of the fruit. The recipe can easily be scaled up to feed more people.

Blackberry and Apple Crumble with a Nutty Ginger Twist
Serves 2
Seasonal comforting blackberry and apple crumble. This one's spiced with warming ginger and includes walnuts in the crumble topping for additional taste and texture.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 80g wholemeal spelt flour
  2. ยผ tsp ground ginger
  3. 40g salted butter
  4. 40g demerara sugar (2 x 20g)
  5. 20g walnuts - roughly chopped
  6. 15g crystallised ginger - finely chopped
  7. 1 large cooking apple or 2 small ones - I used an unidentified Cornish variety
  8. handful of blackberries - fresh or frozen
  9. splash of water
Instructions
  1. Rub the butter into the flour and ground ginger until the mixture resembles breadcrumbs.
  2. Stir in 20g of the sugar, the walnuts and crystallised ginger.
  3. Wash, quarter and core the apple, but leave the peel on if it's organic and in good condition. Slice finely and lay in the bottom of a small buttered pie dish.
  4. Scatter the blackberries over the top followed by the remaining sugar.
  5. Spoon the crumble topping over the top and bake for 25 minutes at 180โ„ƒ or until the top has browned and the fruit is cooked. You will need more time if you are making larger quantities.
Notes
  1. More sugar may be required if the apples are particularly tart.
  2. Best accompanied by clotted cream or warm custard.
  3. Scale up the recipe for larger quantities.
Tin and Thyme http://tinandthyme.uk/
Simple and in Season LogoI’m sending this blackberry and apple crumble off to Katie at Feeding Boys for Simple and in Season.

 

 

Organic September 16This blackberry and apple crumble is one of several organic recipes I’m posting for #OrganicSeptember, which is all about making small changes this year.

 

 

No Waste Food Challenge LogoThe apple I used was a windfall and needed using quickly before it bruised and spoiled, so this goes to the No Waste Food Challenge at Elizabeth’s Kitchen Diary.

 

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Comments

  1. Leave a Reply

    Lucy
    16th September 2016

    Mmm the topping looks wonderful with the spelt flour, walnuts and ginger, this sounds delicious. I need to get foraging!

  2. Leave a Reply

    Sarah, Maison Cupcake
    16th September 2016

    Who doesn’t love a humble crumble? I often keep bags of crumble mix and fruit in my freezer so I can chuck one in the oven any moment for easy home made comfort pudding.

    • Leave a Reply

      Choclette
      16th September 2016

      Now that is an excellent idea Sarah. I do wish I could get more organised.

  3. Leave a Reply

    Katie Bryson
    16th September 2016

    Oh how I love autumn and a steaming bowl of crumble drizzled with lots and lots of custard! I love how you’ve customised the topping with nuts and ginger, I bet that’s super tasty ๐Ÿ™‚ Thanks so much for hooking up with this month’s round of Simple and in Season xxx

    • Leave a Reply

      Choclette
      16th September 2016

      Thanks Katie. I can’t resist adding extras to my crumble toppings.

  4. Leave a Reply

    Dom
    18th September 2016

    oh I love this time of year for berries and crumbles… LOVE the ginger twist here. Beautiful stuff

    • Leave a Reply

      Choclette
      20th September 2016

      Thanks Dom. Autumn most certainly has its compensations ๐Ÿ™‚

  5. Leave a Reply

    nadia
    19th September 2016

    Oh yum! Its funny I never used to like fruity desserts but now I can’t get enough of them! Strange how your taste buds change over time. This looks so delicious and comforting with a generous serving of homemade custard ๐Ÿ˜€

    • Leave a Reply

      Choclette
      20th September 2016

      Thanks Nadia. Fruity desserts weren’t my favourite when I was young either, so a maturing palate must surely be a “thing”.

  6. Leave a Reply

    Jill @ MadAboutMacarons
    20th September 2016

    I adore the look of this crumble. Lovely crunch with the toasted walnuts and the crystallised ginger just adds that lovely warm punch. I’d even just eat this on its own, without any ice cream or custard ๐Ÿ™‚

    • Leave a Reply

      Choclette
      20th September 2016

      Or even clotted cream Jill? Thank you, there’s a reason why crumble is such a favourite pud.

  7. Leave a Reply

    Kate - gluten free alchemist
    20th September 2016

    If there’s crumble to be had, then it MUST be Autumn! The most comforting pud on the planet…. for sure. Nice addition of ginger and walnut…. I have a real thing for walnuts right now…. in fact I get a real thing for walnuts this time every year!
    Freezing blackberries (and other fruit) in a single layer on a tray is definitely the way to go….. or so my mother taught me many (many many) years ago! x

    • Leave a Reply

      Choclette
      23rd September 2016

      Ah, you were lucky Kate. We used to freeze masses of fruit when I was young, but we never discovered this method. Much more elegant. Now autumn I’ve accepted that Autumn is actually here, I’m embracing it – just need to find some fresh walnuts.

  8. Leave a Reply

    Nayna Kanabar
    25th September 2016

    I adore the idea of adding ginger I am going to try this as I love ginger spice very much.

    • Leave a Reply

      Choclette
      26th September 2016

      I often add ginger to my crumbles. It goes brilliantly with rhubarb too.

    • Leave a Reply

      Choclette
      26th September 2016

      There’s nothing quite like a crumble at this time of year Rebecca and the ginger adds a nice bit of extra heat ๐Ÿ™‚

  9. Leave a Reply

    Elizabeth
    7th October 2016

    Mmm I’m loving the sound of this! So wonderful to have wild fruit to use too. Thank you for sharing with the No Waste Food Challenge!

    • Leave a Reply

      Choclette
      7th October 2016

      Thanks Elizabeth. I grew up with blackberries all around in the hedgerows (and our garden) and sometimes forget not everyone has such easy access to them.

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