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<\/a><\/p>\nThere’s nothing more comforting, as the nights draw in, than a crumble made with the last of the blackberries combined with Turkish figs and this season’s bramley apples.<\/p>\n
You can be inventive with your fruit combinations. \u00a0I just happened to have some fresh figs. \u00a0The week before I used redcurrants in place of the figs but alas, they are not to be found. \u00a0I use ground almonds in the topping as they are readily available but if you can find ground hazelnuts (a rareity these days) or best of all, whole hazelnuts \u00a0– \u00a0grind them in a processor and mix in with the topping. \u00a0I buy my hazelnuts from Natoora<\/a> who supply restaurants but are happy to take retail orders online.<\/p>\n This recipe serves 4 and I trebled the ingredients as I was making it for a 12 people.<\/p>\n Ingredients<\/strong> Toppping: \u00a0<\/strong> cream, creme fraiche, vanilla ice cream or plain yogourt, to serve<\/p>\n Preheat the oven to 190 C\/375 F\/gas 5. \u00a0For the filling, melt the knob of butter in a wide pan, add the apples and sugar and cook for 6-8 minutes, stirring ocassionally, until the apples begin to break down, but are not too soft.<\/p>\n Take off the heat and stir in the blackberries and figs, then add the lemon zest. Put all the filling into a medium size ovenproof pie dish or individual dishes if you prefer.<\/p>\n For the topping, mix the unsalted butter, almonds, sugar, plain flour in a food processor, or rub between your fingers – the purist way – \u00a0until it looks like breadcrumbs. \u00a0Finally mix in the rolled or porridge oats which give the topping some texture.<\/p>\n Sprinkle the crumble topping over the filling and bake in the middle of the oven for 3o – 40 minutes or until the top is golden brown. \u00a0Serve it with cream, creme fraiche, vanilla ice cream or plain yogourt. \u00a0I served mine with Tim’s Dairy<\/a> Greek style natural yogourt. \u00a0It’s lovely and thick and goes a treat with crumble.<\/p>\n
\na good knob of butter
\n3 large Bramley apples, peeled, cored and chopped
\n75g caster sugar
\n150g blackberries or any other wild berries, blueberries or elder berries.
\n2 figs cut into pieces
\nzest of a lemon<\/p>\n
\n40g cold unsalted butter, cut into cubes
\n30g ground almonds or hazelnuts
\n60g sugar
\n80 g plain flour
\ngood handful of rolled oats<\/p>\n