The first crop of hedgerow blackberries have ripened, and with them, our beautifully rosy Tydeman’s Early Woucestershire apples. I love making crumble, as it requires so few ingredients. All you need are the store cupboard staples of flour, butter and sugar, plus fresh fruit, in this instance gathered from the hedgerows and the orchard – no shopping trips required, the perfect last minute dessert for unexpected guests.
I used our white spelt flour for this topping, but you can also use plain white flour.
The flavour combination of apple and blackberry signifies the start of autumn, and with the ripening of these fruits, we have felt a change in the weather. It’s much cooler and fresher at the Mill at present, and whilst we’re still clinging on to the vestiges of summer, these last couple of weeks it has definitely felt like there is a change in the air. So to avoid mourning the end of summer, we’ll be munching large bowls of hot crumble with lashings of ice cream, and celebrating the start of autumn!
Gluten-Free Option – Ingredients Substitutions
To make this as a gluten-free crumble, simply substitute our all-purpose gluten-free flour into the recipe instead of the spelt flour. You should also make sure you use gluten-free certified oats, or you can just omit these if you can’t get hold of any.
Preheat your oven to 190°C. Gently combine the filling ingredients by hand in a pie dish (I use a 3 pint pie dish). Take care not to mash the blackberries, as you want to keep them whole.
In a mixing bowl, rub the ingredients for the topping together using your fingertips until you have a fine, breadcrumb-like mix.
Pour the topping over the fruit and lightly compact it down using your hands. If you like, you can sprinkle a little extra golden granulated sugar or muscovado over the top for extra sweetness and crunch (optional).
Bake for 35-40 minutes, until the apples are soft and cooked through. Serve warm with vanilla ice cream or clotted cream.