Blackberry and Apple Crumble – A Nutty Ginger Twist On An Old Classic
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.
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.
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.
- 80g wholemeal spelt flour
- ¼ tsp ground ginger
- 40g salted butter
- 40g demerara sugar (2 x 20g)
- 20g walnuts - roughly chopped
- 15g crystallised ginger - finely chopped
- 1 large cooking apple or 2 small ones - I used an unidentified Cornish variety
- handful of blackberries - fresh or frozen
- splash of water
- Rub the butter into the flour and ground ginger until the mixture resembles breadcrumbs.
- Stir in 20g of the sugar, the walnuts and crystallised ginger.
- 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.
- Scatter the blackberries over the top followed by the remaining sugar.
- Spoon the crumble topping over the top and bake for 25 minutes at 180℃ or until the top has browned and the fruit is cooked. You will need more time if you are making larger quantities.
- More sugar may be required if the apples are particularly tart.
- Best accompanied by clotted cream or warm custard.
- Scale up the recipe for larger quantities.
This blackberry and apple crumble is one of several organic recipes I’m posting for #OrganicSeptember, which is all about making small changes this year.
The 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.
Other recipes for fruit crumble you might like
- Blackberry and rose crumble via Baking Queen
- Chocolate chip apple crumble via Tin and Thyme
- Plum and orange oat crumble via Farmersgirl Kitchen
- Rhubarb and gingey crumble via Gingey Bites