I absolutely love a crumble, it’s my British roots, we eat it all the time there and turn every fruit all year around in to a crumble. I use apples, apples and blackberries in August/September when they come out, and go blackberry picking in my garden at home in England. At the height of summer I like to lighten up the fruit and do a peach and blueberry. There are endless options with crumble. This is my apple and blackberry version. It’s a classic. My crumble on top never changes though, you can change the fruit out and use my crumble recipe for anything. So here is how I make it!
For the topping: 2 cups of flour 1.5 sticks of butter (you can also use earth balance vegan spread) 1 cup of white granulated sugar For the apples and blackberry filling: 6-8 apples, peeled and chopped in to chunks 1 small tub of blackberries (about 20) 1/4 cup water 1/2 a cup of sugar 1/2 tsp vanilla extract 1 tsp cinnamon Peel and chop your apples in to chunks, then add your sugar and cinnamon and vanilla extract with a touch of water in a pot with the lid on. Bring to a simmer in it’s juices and cook until softened, about 15-20 minutes. Add the blackberries towards the end with about 5 minutes to go. Place the fruit and it’s juices in to a baking dish of your choice, let it cool a little and get started on the topping. Preheat your oven to 400 degrees F For the topping, put your flour, sugar and cold butter in a bowl. With your fingers (because I like it chunkier and more rustic, not all the same like it would be if you did this in a food processor), crumble the butter in to the flour and sugar. Sprinkle a thick layer all over the fruit in the baking dish to cover every inch. Place in the oven for 20-25 minutes until bubbly and golden brown on top. Serve with vanilla ice cream, custard or just some cream and enjoy! **If you want to make this in to more of a ‘crisp’ which is more American, for the topping, I would do 1.5 cups of flour, and instead, add in 1/2 a cup of quick cook oats. And then I would do 1/2 a cup of white sugar and 1/2 a cup of brown sugar instead.