Quick Post - Blackberry, Rhubarb and Apple Crumble

This is a quick post about a really easy crumble recipe. I was inspired by the vast wealth of blackberries which are ripe and ready on the hedges around me. (And soon moving to London, I definitely want to make the most of this country living...).

I just used freshly picked blackberries, cooking apples and rhubarb, but you can use any seasonal fruit! As well as your fruit (around 900g), you'll need 225g plain flour, 100g butter and 50g Demerara sugar for the crumble. You also need some caster sugar to sweeten the fruit, I go with around 50-100g, but do it to your taste! 

The quick and easy way is to pick an ovenproof dish, prepare your fruit and pop it in, then microwave for a few minutes until softened. This really saves on oven time! Speaking of which you'll want to pre-heat yours to around 180 degrees. 

Once out of the microwave you sprinkle a bit of sugar, (depending on your taste), on top. I tend to keep it tangy, so I rein it in at this point with the sweetening.

Then make the crumble topping. This is simply done by blitzing the Demerara sugar, flour and butter, until crumb-like. If you fancy the old fashioned way; you mix and then rub between your fingers to get the crumby texture. 

Once done, just pop evenly over the fruit in the dish and sprinkle an extra bit of Demerara sugar on top for that beautiful crunch.

Now oven time... About 20-25 minutes if you've pre-microwaved the fruit, about 35-40 if not. 

The results are amazing. The perfect Autumn treat, and it's pretty healthy too.. So go pick those blackberries and get crumbling,

Lots of love,

Lauren xx