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Author Notes: This is a classic Scottish autumn (fall) recipe that I usually make with apples from the garden and wild brambles (blackberries) picked from the hedgerow —Graeme Taylor
- 200 grams plain flour
- 140 grams cold butter
- 110 grams dark demerara sugar
- 30 grams pinhead oatmeal
- 2 tablespoons chopped hazelnuts
- 3 medium eating apples cored and chopped into 2cm chunks
- 150 grams blackberries (brambles)
- 1 tablespoon dark demerara sugar
- Place the apples in a saucepan with a splash of water and cook over a medium heat for 5 minutes until they start to soften slightly
- Meanwhile rub the butter into the flour and sugar until it gains the consistency of breadcrumbs. Try not to overwork the mixture; you want it to remain light
- In a small pan toast the oatmeal and chopped hazelnuts for a couple of minutes over a medium heat, tossing occasionally to ensure they don’t burn
- Pour the apples into a large ovenproof dish, spreading out into an even layer
- Scatter the blackberries on top of the apples, pressing down lightly to keep the fruit as level as possible, then sprinkle over the sugar
- Spread the crumble layer evenly onto the top of the fruit then add the toasted oatmeal and hazelnuts, again ensuring an even spread
- Bake in the oven at 200ºC for 20 minutes until the topping is golden brown. Serve the crumble with custard, cream or ice cream.