British Food Fortnight is taking place between 20th September and 6th October 2024. To celebrate great British food and fresh, seasonal produce, we are showcasing some classic British dishes.

Tangy Bramley apples pair wonderfully with sweet blackberries in this apple and blackberry crumble. Cooked with a hint of cinnamon, this crumble is perfect for enjoying in the Autumn months. Enjoy with cream or a spoonful of clotted cream ice cream. We love the Bennetts Farm ice cream produced in Worcestershire, which you’ll find in our Farm Shop.

Ready in: 45 minutes

Serves: 6-8

Ingredients

750g Bramley apples
300g blackberries
50g caster sugar
1 tsp cinnamon

For the topping
200g plain flour
150g unsalted butter
75g golden caster sugar
100g rolled oats

Method

1. Preheat the oven to 190C.

2. Peel, core and thinly slice the apples and place them in a large saucepan with a splash of water. Cook gently over medium heat, stirring regularly. Once the apples have softened, stir through the sugar, cinnamon and blackberries. Pour into an ovenproof dish and set aside.
If you prefer the apples to stay crunchier, simply place the sliced apples straight in your ovenproof dish and sprinkle with the sugar, cinnamon and blackberries.

3. Next, make the crumble topping. Cut the butter into small cubes and place in a large mixing bowl. Pour in the flour and use your fingertips to rub together until they resemble breadcrumbs. Add the oats and golden caster sugar and stir well.

4. Spoon the crumble topping over the fruit filling and bake in the oven for 30 minutes, until the top is golden brown and the fruit is bubbling underneath.

If you choose not to pre-cook the apple, bake in the oven for 45-50 minutes.