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

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

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