Kipper and I spent a lovely morning in the woods and came away with a load of windfall apples. We had nothing to carry them in, so stashed them in Kipper’s wellies. (Don’t worry, she had other shoes with her!) Kipper thought this was absolutely HILARIOUS.
Anyway, once they were peeled and all the rotten/bug infested bits were removed, we decided to transform our foraged bounty into a delicious seasonal crumble, and named it in honour of Kipper’s extremely useful footwear 🙂
Because I had some lovely blackberries in the freezer, we decided to up the hedgerow quotient and add a few to our crumble. They stained the apples a glorious pink and tasted delicious.
I quite enjoy the contrast between a tart fruity filling and a sweet nutty crumble, so I didn’t add any sugar to the apples, but you can adjust this to your taste. I suppose it also depends on the sweetness or otherwise of your fruit. Which may also depend upon whether you scavenged it from the woods, or bought it in a shop.
The crumble topping was made with walnuts for their autumnal loveliness, wholemeal flour for extra healthiness, and dark brown sugar for added flavour and yum. It tasted great but did generate a very dark brown crumble topping – sufficiently dark brown that when I took this out of the oven I thought it was burnt! Upon tasting to check the level of incineration though, I realised that it wasn’t overdone at all – just naturally darker than your average crumble.
Makes enough crumble for 4 – although I ended up eating almost the whole thing myself. Oops.
- 350g prepared apple pieces - peeled, cored and cut into chunks
- 75g blackberries
- 40g butter
- 45g wholemeal flour
- 45g ground walnuts
- 30g dark muscovado sugar
- 0.25 tsp mixed spice
- Preheat the oven to 180C.
- Place the apple pieces in a baking dish and add 2-3 tbsp water. Microwave on high for 5 minutes or until the apples are cooked.
- Meanwhile, combine the butter, flour and walnuts in a blender to give a crumbly consistency. Stir in the sugar and spice.
- Sprinkle the blackberries over the cooked apple and top with the crumble mixture.
- Bake at 180C for around 35-40 minutes until the topping is cooked through. Allow to cool slightly before serving.