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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
grams plain flour
grams cold butter
grams dark demerara sugar
grams pinhead oatmeal
tablespoons chopped hazelnuts
medium eating apples cored and chopped into 2cm chunks
grams blackberries (brambles)
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.