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Monday 20th March 2006

Apple and Blackberry Crumble
We are blessed living next to a nature reserve, and although it may not be the absolute apex - being not beautiful native New Zealand bush, but a simple pine plantation, it does still have its advantages, like an abundant hedgerow of wild blackberry bushes. And come autumn, March and April, if you brave the prickles you can come out with a delicious supply of berries for jam, cordial or in this case Apple and Blackberry Crumble.

  • Apple and Blackberry Crumble
  • 4 to 6 Apples, depending on their size (I prefer to use Granny Smiths or Cox’s Orange Pippin)
  • ½ a lemon
  • 1 to 1½ cups of blackberries
  • ¾ cup of sugar

  • Crumble Topping
  • ¾ cup of rolled oats
  • ¾ cup of plain flour
  • ½ cup of brown sugar
  • 2 teaspoons of ground cinnamon75 grams of cold butter, cubed
  1. Pre-heat your oven to 180°C (360°F).
  2. Peel, core and chop the apples into smallish chunks.
  3. Squeeze the juice of the lemon over the apple and mix well. This not only adds a little flavour but more importantly prevents the apple from discoloring.
  4. Gently mix through the sugar and blackberries.
  5. In a large bowl mix the dry crumble ingredients and with your hands rub in the butter until it resembles breadcrumbs, leaving a few lumps of butter so that the topping is not too fine.
  6. Spoon the crumble topping evenly over the fruit and bake for 30 to 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
  7. Cool for a few minutes before serving with custard or freshly whipped cream.
  8. Serves 4

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