There were so many apples that I decided a blackberry and apple crumble was the right thing to dinner.
I added a bit of crunch by using hazelnuts and demerara sugar to the crumble topping inspired by a Lucas Hollweg recipe for a plum crumble. In fact, the plum harvest has been very poor this year and there are very few British plums or damsons which is very sad.
4-5 large apples, peeled and sliced
Tbsp caster sugar
Half tsp cinnamon
175g plain flour
Pinch of salt
130g demerara sugar
1. Preheat oven to 175C fan
2. Place the sliced apples and blackberries in a dish and sprinkle with the tablespoonful of sugar.
3. Whizz up the hazelnuts in the food processor until nubbly and then add the rest of the ingredients. Whizz again until the crumble comes together in small lumps. sprinkle over the top of the fruit, breaking up any big pieces.
4. Cook in a preheated oven for 30 mins until the top is golden and the fruit cooked.