This apple and blackberry crumble, created by Trencherman’s Guide editor Abi Manning, can be adapted to include any seasonal fruits that are ripe for foraging. Serve it with a luscious scoop of Trewithen Dairy clotted cream for extra luxe factor
Serves 4
Oven temp 180°C
For the filling
Foraged seasonal fruits 500g (we use 4 parts apple to 1 part blackcurrant)
Granulated sugar 80g
For the crumble
Plain flour 150g
Trewithen Dairy butter 90g, cold, cubed
Demerara sugar 75g
For the topping
Rolled oats 75g
Demerara sugar 15g
To serve
Trewithen Dairy Cornish Clotted Cream a dollop
- Preheat the oven to 180°C.
- For the filling: mix the foraged fruits with the granulated sugar, then put into a round baking dish, slightly compressing the fruit. Don’t feel confined to the classic apple and blackberry crumble; experiment with seasonal combinations of plum, elderberry, pear, apple and blackberry in autumn or blueberry, rhubarb, gooseberry, blackcurrant, damson and strawberry in summer.
- For the crumble: put the flour and butter in a bowl and rub with your fingers until the mixture resembles a breadcrumb texture. Try not to overwork. Add the demerara sugar, then tip the crumble mixture over the fruit, ensuring it is evenly spread (for a crisper crumble texture, gently press down with the back of a fork). At this stage you can sprinkle rolled oats and demerara sugar on top of the crumble if desired.
- Bake for 30-45 minutes, until the crumble is golden brown and the fruit is bubbling and soft.
- To serve: leave to cool for 5-10 minutes before serving with a dollop of clotted cream.
You will need
For the filling
Foraged seasonal fruits 500g (we use 4 parts apple to 1 part blackcurrant)
Granulated sugar 80g
For the crumble
Plain flour 150g
Trewithen Dairy butter 90g, cold, cubed
Demerara sugar 75g
For the topping
Rolled oats 75g
Demerara sugar 15g
To serve
Trewithen Dairy Cornish Clotted Cream a dollop
Method
- Preheat the oven to 180°C.
- For the filling: mix the foraged fruits with the granulated sugar, then put into a round baking dish, slightly compressing the fruit. Don’t feel confined to the classic apple and blackberry crumble; experiment with seasonal combinations of plum, elderberry, pear, apple and blackberry in autumn or blueberry, rhubarb, gooseberry, blackcurrant, damson and strawberry in summer.
- For the crumble: put the flour and butter in a bowl and rub with your fingers until the mixture resembles a breadcrumb texture. Try not to overwork. Add the demerara sugar, then tip the crumble mixture over the fruit, ensuring it is evenly spread (for a crisper crumble texture, gently press down with the back of a fork). At this stage you can sprinkle rolled oats and demerara sugar on top of the crumble if desired.
- Bake for 30-45 minutes, until the crumble is golden brown and the fruit is bubbling and soft.
- To serve: leave to cool for 5-10 minutes before serving with a dollop of clotted cream.
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