The last of the hedgerow berries

There's nothing better on a warm late summer evening than a quiet walk along the hedgerow collecting the last of the blackberries.   The crop we have had has been really amazing this year.  They started late due to the cold spring, but have really made up for it with plenty of juicy lushiousness since. 

Blackberries make wonderful jam, but my favourite is definitely in a crumble.  The marriage of sweet ripe blackberries with sharp bramley apples, which are also very abundant on our trees this year just can't be beaten.  There is no better end to a family Sunday lunch than Blackberry and Apple Crumble with homemade Custard or pouring cream, and it's a great dish for children to join in and help to make.  This is my version - Enjoy!

For the filling

For the Crumble topping

1.  Preheat the oven to 180C.

2.  Tumble the apple chunks and blackberries into a deep oven proof dish.  The fruits should be in a layer about 4 cm deep.  Sprinkle over the sugar and water.

3.  Make the topping.  Put the flour in a large bowl and add the butter cubes.  These should be cold to aid the rubbing in.  With clean hands, rub the butter into the flour until it resembles fresh breadcrumbs.  Stir in the light brown sugar and rolled oats.  You can add a teaspoon of cinnamon if desired.  Spread the crumble over the fruit in an even layer and pat down gently.  Place oven proof dish on a flat baking tray to avoid any mishaps if the fruit bubbles over the sides of the dish.  Bake for 30 minutes until the crumble is golden and the juices from the fruit are bubbling up around the edges, remove and sprinkle over the almond flakes.  Turn the oven down to 100C, then return the crumble to the oven for a further 4 or 5 minutes until the almonds are golden.

4.  Remove from the oven and allow to stand for about 10 to 15 minutes.  Serve with vanilla custard or double cream.