What better way to enjoy autumn fruits than in a crumble? The porridge oats add extra crunch and blackberries an extra tanginess.
10 minutes preparation time
1 hour cooking time
371 Kcal per portion
13.4g fat per portion
8g is Saturated
Suitable for vegetarians
Cooking apples 680g (1 ½ lbs), peeled and sliced
Blackberries 200g (7oz)
Granulated sugar 100g (4oz)
Wholemeal flour 100g (3 ½ oz)
Dromona Pure Butter 90g (3 ½ oz)
Light Muscovado sugar 50g (2 oz)
Porridge Oats 100g (3 ½ oz)
- Preheat the oven to 190˚C/ 375˚F/ Gas 5 and put the fruit into a 1.25 litre (2 pint) ovenproof dish in layers with the granulated sugar.
- Place the flour in a separate bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the brown sugar and porridge oats.
- Sprinkle the crumble mixture thickly and evenly over the fruit, pressing down lightly.
- Place the crumble on a baking tray and cook in the oven for 15 minutes. Reduce the temperature to 180 ˚C/ 350˚F/ Gas 4 and continue cooking for a further 45 minutes or until the top is lightly browned. Serve the crumble hot with custard.
If you pick wild blackberries from the hedgerows, be sure to pick those that are well away from any busy main roads to ensure they are not contaminated bt car exhaust fumes, and wash them well before eating.