Adapted from The Guardian 4 September 2010
3 large cooking apples
400g blackberries (we found a bagful in a hedgerow while walking in the country :) )
Sprinkling of caster sugar
For the crumble:
75g light brown sugar
75g plain flour
- Rub the butter into flour (Tip: Keep the butter cold and your hands cool. Too much crumbling and you'll lose the crunch.)
- Add sugar to the topping until it resembles breadcrumbs. Set aside.
- Peel, core and slice the apples into small chunks, layering them into a large, well-greased pie dish with the blackberries, before sprinkling with sugar.
- Cover with the topping and bake for around 40 minutes at 180C or until the topping is golden brown and bubbling. Delicious with ice cream or custard.
This recipe tastes even better made with vegetables from Community Harvest Whetstone