Bramble, Apple and Blueberry Hazelnut Crumble

Name: Bramble, Apple and Blueberry Hazelnut Crumble
Yield: Serves 6
Cuisine: British
Ingredients: 2 large cooking apples, peeled, chopped; 50 g caster sugar; Juice of half a lemon; 200 g blueberries; 450 g brambles; 125 g butter, chopped; 50 g chopped toasted hazelnuts; 125 g plain flour; 50 g porridge oats; 75 g dark muscovado and caster sugars, mixed; 75 g dark muscovado and caster sugars, mixed

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is a pudding to be made in late summer and early autumn after scouring the hedgerows for brambles. You can get ahead with this pudding by making the crumble mixture several days in advance, tipping into a freezer bag and freezing until the day you need to use it.

Ingredients

2 large cooking apples, peeled, chopped
Juice of half a lemon
50 g

Europe
United Kingdom
Dessert
Scotland
Vegetarian
Summer
Autumn

Method

First cook the apples for a few minutes in a saucepan with the lemon juice, sugar and a tbsp or so of water, until the apples are beginning to soften. Remove from the heat and tip everything into an ovenproof dish, then top with the brambles and berries.

For the crumble, mix the flour and oats and rub in the butter. Stir in the nuts and sugars. Tip over the fruit in the dish and pat dow