Well……………….that’s not technically correct. It is, in fact a bowl of hot, steaming blackberries and apples, ready for a crumble.
Call me biased, but I think British puddings are the best in the world. They’re not particularly elegant and on times thoroughly un-photogenic, But they’re F.A.B.to eat and everyone loves them.Lots of them are very simple and quick to put together. Winners all round, wouldn’t you say?
This one couldn’t get more local either. We bought the apples from one of the numerous road side sellers that you see here at this time of year, and we picked the blackberries when doing our daily cycle ride past Vermette, our village’s moated castle.
So, here’s how it’s done – a bit flung together, but a result every time.
Note: If custad is your topping of choice, go to my recipe for rosewater and strawberry ice cream, and follow the instructions for the custard base used for the recipe)
BLACKBERRY AND APPLE CRUMBLE
6 EATING APPLES – AS TART AS YOU CAN GET.
A BOWL OF BLACKBERRIES – WHATEVER YOU CAN PICK
SUGAR TO TASTE
100G BUTTER, UNSALTED
50G GROUND ALMONDS
HALF A TEASPOON OF GROUND GINGER.
1. Place topping ingredients into a food processor and blitz until the mix is like fine crumbs. – Set aside.
2.Peel, core and chop apples into rough chunks
3.Wash and pick through blackberries for unwanted visitors.
4. Put both fruits into a large pan, add a quarter of a cup of water and cover. On a medium heat bring up to the boil and simmer gently for about 10-15 minutes.
5. Taste the fruit and decide if it needs to be sweetened and add sugar as you think necessary.
6. Place the fruit in a large oven proof dish and sprinkle over the crumble topping. DO NOT PRESS DOWN!
7. Bake in a pre heated oven for 30 minutes on 180 degrees.
8. Remove and serve with custard, cream, evaporated milk (best colour when mixing with blackberries) or on its own.