Apple and Blackberry Crumble, Grandma's Recipe

Childhood years picking blackberries in the country lanes of Shropshire bring me back to this classic each time.  Many years in London still haven't changed the very fond affection for this dish.

My dear, sweet late grandma was always clear, 1/3rd butter to flour in a crumble.  So this is how it is made, unsalted butter preferably.   

Then we need to think of apples, Bramley are a clear front runner, naturally tart and retain texture when cooked.  The only compromise to a Bramley, I think is a Granny Smith.  Admittedly other apples may well fit the bill, haven't tasted them all yet.

There are a couple of twists, frozen blackberries work very well and Icing/confectioners sugar helps to thicken the juices.  In my family, apples weren't stewed, only peeled, chopped and raw under the crumble before baking.  Lastly, frozen blackberries are as good as fresh when served this way.

Picking blackberries in the country lane was a pleasure, running the gauntlett of spiders or (worse still) wasps. The survival instinct still prevailed!  Crumble a worthy prize.

Ingredients (4):

Crumble:

40g butter, chilled and diced

120g cake flour

1/4 tsp fine salt

1 TBSP sugar

1/4 tsp english mixed spice

Filling:

2 large Bramley apples, peeled, cored and chopped, keep in acidulated water (4 Granny Smith apples)

1/2 cup frozen blackberries (or fresh)

1 whole star anise

1/2 TBSP icing sugar

1/2 TBSP sugar

Garnish:

Vanilla icecream, custard, crème fraiche or thick yogurt.

Method:

Make the crumble by rubbing the four and cold butter between your fingertips.

Stir in sugar, salt and spice.

(You can refrigerate the crumble at this point if making ahead)

Lob all the filling ingredients into a baking dish.

Top with crumble, sprinkle it on.

Bake at 180C fan for around 30 minutes