Apple and Blackberry Crumble

With unexpected out-of-town visitors about to arrive  for impromptu Friday night supper, I had about a half-hour to rustle up the fixings for a table of ten.

Early spring sunshine had subsided in favor of a late-March drizzle and the prospect of a Friday night in with a home cooked meal and the company of old friends was pretty appealing, even for the cook.

When there's even one extra Brit on the bench for dinner, it brings out the traditionalist in me. Apple crumble and custard sprang to mind before the meat and potatoes of the main dish materialized. That's not unusual, as my passion for baking  always manages to pip the rest of the meal to the post.

Settled on an aromatic herbed chicken sausage and Rocky range chicken casserole with fresh sage, roasted potatoes and onions to set the scene for the mighty crumble.

Bumper blackberries made their way into the mix for a more colorful crumble, with sweet, sticky fruits oozing from the toasted edges of the cooked crumb topping.

British American Apple and Blackberry Crumble

6 large green granny smith apples, peeled, cored and chopped
3 cups of blackberries
1 cup of sugar
pinch of cinnamon
shot of lemon juice
6oz plain flour
handful of oatmeal
1/2 cup of brown sugar
4oz butter

Mix chopped apples, blackberries, sugar and cinnamon with lemon juice and full a baking dish. Mix flour, brown sugar and oats in a bowl and rub in the softened butter until the mixture resembles fine breadcrumbs. Add a bit more flour, or sugar, or butter, if you think it needs it and sprinkle over the top of the fruit. Bake at 375 degrees for about a half hour, until you can see the cooked fruit oozing out of the sides.Serve warm with a jug of hot Birds' custard: available in powder form in most US supermarkets in a red and yellow tub on the baking aisle. Or try making your own hot  custard for the ultimate dairy delight.

Comments

[Suzanne]

I remember the most amazing apple and gooseberry crisp that I had in the Lake District so many years ago. I was traveling during the term break from Exeter with a friend attending Oxford.... we stumbled upon this amazing restaurant... I wish I could remember the name. Thanks for making me think of it.

[Frances]

I love it hot and I love it cold the next day, and I have never met an American who has confessed to having enjoyed gooseberries. Or an Italian for that matter. Are you sure you don't have any English in you, Suzanne? Personally, I am gaga for a good gooseberry crumble!

[Lesley]

My Dad grew little, hairy, green gooseberries in the back garden. Every Sunday afternoon in the summer months he would bake a gooseberry pie or crumble. Such a pleasant memory.

[Lindsey]

Sounds deee-lish. My favourite crumble is rhubarb, but Tim doesn't like it so I daren't make it at home or I'll eat it all. Fingers crossed Phoebe likes rhubarb, gooseberries, fruit cake.....
I made a lovely banana cake yesterday - added a few sultanas which are surprisingly tasty with the bananas and mixed nuts..

[Frances]

I am sensing some serious competition in the traditional British pudding department, sis! Though, who wouldn't want a slice of that banana cake?!Keep on baking, I say!