With the summer wardrobe now packed away and the nights drawing in, seeking satisfaction and warmth from home comfort classics like blackberry and apple crumble definitely help soften the blow to ‘goodbye summer’. But what a great summer it has been, with wall to wall of sunshine and September hitting record highs it’s been a long time in the making. With the fields consequently producing an abundance of blackberries and apples now has never been a more perfect time for making a whole range of delectable treats.
Foraging for blackberries in rural Somerset is a family favourite always resulting in some sort of competitive treasure trove of a competition to find the most unsurpassed blackberries and apples on offer. Hours upon hours of fun almost seem to be lost here and with the occasional spot of dear and stunning butterflies it is a perfect match for a wildlife hunt too.
Forgetting a pudding after a meal in our house would be like forgetting the turkey at Christmas! So now has never been a better time to get thinking about autumnal pudding treats. This timeless classic recipe is great for children to get their hands stuck in and messy making it a perfect pudding treat that complements any meal, enjoy!
R’s favourite geese apron is featured, find it on our website where you can create your own with your own personal choice of ties and backing fabric.
For the topping
130g plain flour
40g caster sugar
40g butter (at room temperature)
A good handful of porridge oats
For the fruit compote
350g cooking apples
20g unsalted butter
20g caster sugar
1/2 tsp ground cinnamon
Greek yogurt or vanilla ice cream to serve
- Heat the oven to 180 degrees C/gas 5. Start by making the topping by adding the flour and sugar into a large bowl, add the butter and with the children involved enjoy the messy fun using your fingertips to make a breadcrumb texture. Sprinkle the topping mixture evenly over a baking sheet and bake for 10 minutes or until lightly golden. Make sure you keep an eye on the topping as if it becomes too crisp it is very difficult to break up and sprinkle onto the compote.
- For the compote, peel, core and chop the apples into 2cm dice. (Now would be a good time to check get your topping out of the oven and put to one side to cool) Put the butter and sugar in a saucepan and melt together on a medium heat. Cook for 3 minutes until the mixture resembles a light caramel. Stir in the apples and cook for a further 4 minutes stirring continuously. Then add in the blackberries and the cinnamon and again stirring continuously for a further 4 minutes. Allow the compote to cool for 30 minutes.
- Put the compote into an ovenproof dish and sprinkle with cooled crumble topping. This can now be stored in the fridge until it needs to be reheated. This only takes 10-15 minutes, ideal to pop in the oven while you are eating tea coinciding perfectly with pudding time!