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
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Ingredients
- Topping
-
200 grams
plain flour
-
140 grams
cold butter
-
110 grams
dark demerara sugar
-
30 grams
pinhead oatmeal
-
2 tablespoons
chopped hazelnuts
- Filling
-
3
medium eating apples cored and chopped into 2cm chunks
-
150 grams
blackberries (brambles)
-
1 tablespoon
dark demerara sugar
Directions
-
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
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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
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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.
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