Blackberry season is drawing to a close but I had to make the most of the very last fruits I could find ripening on Southampton Common. I love a little added spice or zing in an everyday crumble and I think ginger is a lovely addition to apple and blackberry. Crumbles are the ultimate warming dish anyway, why not add some extra enlivening ginger to change it up a little? For this is simply mixed some lazy ginger paste (I keep this for curries usually) into the oaty crumble mixture so it really bakes in, but is subtle enough so as to not overtake the blackberry flavour. Go ahead and pick some of your own berries and warm everyone up with this classic!
Ginger, Apple and Blackberry Crumble
For the fruit:
- 900g bramley or cooking apples
- 1.5 tsp lemon juice
- 350-400g fresh or frozen blackberries
- 2 tbsp honey
For the crumble topping:
- 220g plain flour
- 130g low-fat margarine
- 50g brown sugar
- 125g oats, granola or muesli
- 1 tbsp ginger paste
Prep time! Preheat the oven to 200C/400F/Gas 6 and begin to prep the fruit. Peel, core and chop the apples into small chunks and mix with the lemon juice as soon as possible to prevent browning.
Add to a large, oven-proof casserole dish over a medium heat and cook with the honey for 5 minutes. After this add in the blackberries and turn off the heat.
While the apples cook down and soften, place the flour in a large bowl and then rub in the butter and ginger you have something resembling fragrant ginger breadcrumbs. Next rub in the sugar and oats. Add extra flour or sugar to get your desired sweetness and consistency.
Sprinkle the crumble topping evenly over the fruit and bake for 45 minutes or until the fruit is cooked and bubbling juices seep through a golden layer of topping. YUM!
Cool and serve with lashings of cream or custard.