Every year at about this time, the most wonderful thing happens in our little corner of the world. The hedgerows and fields around the country suddenly explode into a veritable buffet of wild fruits and vegetables, ripe for the picking.
Bushes and trees that have formed a quiet, unassuming backdrop of green for most of the year are suddenly laden with rosy red apples, scarlet coloured sloes, dappled pears and shiny skinned blackberries. It’s an astounding transformation and it marks the start of foraging fever!
In celebration of this yearly food feast we’re sharing a MeMeMe autumn favourite: Blackberry and Bramley Apple Crumble.
This lighter version of the classic dessert contains much less sugar than usual – most delicious traditional puddings can be adapted to contain less refined sugar – and if you’re feeling really saintly you could substitute it for a sweetener such as Sucrose or Xylitol.
Blackberry and Bramley Apple Crumble Recipe
To serve four people you’ll need:
- 115g butter
- 200g plain flour
- 100g Light muscovado sugar
- 1 tbsp Caster sugar
- Juice of 1 orange
- 1 tsp. ground cinnamon
- 300g blackberries
- 2 Bramley apples
Pre-heat your oven to 190c (170c for fan ovens) and grease a 1.5-litre ovenproof dish. Peel, core and cut your apples into small pieces and mix them together in the dish with the blackberries and caster sugar. Drizzle your orange juice over the top and leave to rest.
Next rub the butter, flour, muscovado sugar and ground cinnamon together in a bowl until it forms a rough crumble consistency. Sprinkle the mixture over your fruit and pat down firmly with your hands.
Bake for 30-35 minutes until the top is golden brown. Serve with warm custard (a no-added sugar variety if possible), room temperature cream or ice cold vanilla frozen yoghurt.