Tuesday, 23 August 2011
Bramble and Elderberry Crumble
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!
(For the crumble mix)
50g Caster Sugar
75g Wholemeal Flour
(For the filling)
75ml Port (Optional)
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