Name: Autumn Crumble
Yield: Serves 4–6
Ingredients: 50 g (1¾ oz/3½ tbsp) unsalted butter; 150 g (5½ oz) blackberries; ½ tsp ground cinnamon (optional); 50 g (1¾ oz/¼ cup) soft light brown sugar; 25 g (1 oz/4 tbsp) rolled oats; 750 g (1 lb 10 oz) apples; ½ tsp ground ginger (optional); 2 plums (optional); 2 figs (optional); 1 apple; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour; 50 g (1¾ oz/⅓ cup) wholemeal flour; 25 g (1 oz/1½ tbsp) demerara sugar; 50 g (1¾/ oz/¼ cup) caster (superfine) sugar; 100 g (3½ oz/½ cup/1 stick) unsalted butter; blackberries; 1 plum

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

Fruit crumbles make a regular appearance in our house during the colder months, bringing comfort as the nights draw in. Apple and blackberry is a family favourite, made all the better when wild berries are used–picked from nearby hedgerows. The fruits used may change throughout these colder months, both pears and plums making a good alternative, and as winter gives way to spring, there is always the rhubarb season to look forward to. Pre-cooking the crumble topping isn’t the traditional met