3largeBramley apples (3 cups)peeled, cored and roughly sliced.
2cups250g fresh blackberries
⅓cup40g castor sugar
For the topping
2cups 200g plain flour/ all-purpose flour
⅓cup80g jumbo oats/rolled oats
⅓cup30g walnut halves
¼cup50g pumpkin seeds
1cup100g light brown sugar
1 +¼sticks150g butter at room temperature, cut into cubes
Preheat the oven to 180 degrees C/ 356FGrease a large shallowish dish with butter.
Place the apples, blackberries, lemon juice and castor sugar in the pie dish and mix gently.
Add the oats, nuts and seeds to a food processor and briefly blitz.
In a large bowl add all the dry ingredients and mix well.Add the butter and using your fingers rub the butter and flour mixture together until you have a rough breadcrumb mixture, don't worry if you have lumpy bits this is a rustic style dish.
Sprinkle the crumble over the apple and blackberries and then place on the middle tray of your oven, bake for 40 to 50 minutes or until the topping has browned and the filling is bubbling.
Leave to cool slightly then serve with some good quality vanilla ice cream.
Apples - I used Bramley apples, I always peel the apples for a crumble.
Blackberries - Fresh or frozen is fine, I use fresh when they are in season.
Butter - I use salted butter for this crumble, you can use unsalted if you wish. I do recommend adding a small pinch of salt to the flour if you do choose unsalted.
Dish - I used a fairly shallow, large ovenproof pie dish for this crumble it measures as 26 cm/10 inches.
Freezing/Storing - Any leftovers can be stored in the fridge and can be eaten cold or reheated in the oven or microwave. The crumble can be frozen once cooked and c0oled and then reheated in the oven from frozen. For more information on freezing please see the post.
Nutritional information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 10 and is without ice cream or custard.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.