Bramble and Elderberry Crumble

Yesterday we went out looking for berries again, and ended up bringing back our largest haul yet - over 2 kilograms of the biggest, sweetest brambles that we have so far picked.  The branches were just groaning under the weight of the fruit, so it took all of 30 minutes to complete picking our haul.  Plus, we had a lovely walk in the countryside, all without seeing another berry-picker, or even much evidence that anyone else was even vaguely interested in the delicious things.  I have to ask again, how come no-one seems to be picking brambles?  Ah well, more for us anyway.

As well as brambles, we picked more crab apples, to make jelly with (recipe coming soon) and elderberries and some more wild apples - a bit sweeter and larger than crab apples.

I'm hoping to make some Elderberry, Bramble and Port jam with these, but also thought I would take the opportunity to make a crumble with the bits we aren't using for anything else

I love crumbles - they always make me think of school dinners, with gloopy bright yellow custard - and I love the combination of the sugary topping and tart fruit underneath.  All topped off with double cream!

Ingredients
(For the crumble mix)
50g Oats
50g Caster Sugar
75g Wholemeal Flour
50g Butter


(For the filling)
300g Brambles
200g Elderberries
250g Apples
100g Sugar
75ml Port (Optional)

Method

Soak the berries overnight in the port.  Core and thinly slice the apples, then place them in a layer in an oven-proof dish.  Next spread the berries over the top of this.  You can sprinkle the sugar over the fruit at this stage if you like your crumble sweet.  However, I prefer mine a bit tart

In a mixing bowl, combine the oats, flour and sugar.  To this add the butter, heated to room temperature and cubed.  Rub it with the tips of your fingers until it resembles bread crumbs and is an even consistency.  Then sprinkle this mixture on top of the fruit.  Don't press it down, allow it to just sit on the fruit or the crumble will be too hard.

Heat the over to 190˚C and cook for 25-30 minutes, until the crumble mixture is turning golden, and the fruit is cooked through and piping hot.

Then serve with custard or a dollop of cream.  Enjoy