Sep 10, 2009

Apple and Blackberry Crumble

My oven has been out of order for ages, so when it was finally repaired this morning, I yelled, "yay! we can eat hot food tonight!"
By hot food, I meant hot dessert.
While I have nothing worth harvesting from my own patch of grass out the back, the Fall weather we're having in New York this week has me pining for harvest foods (again, harvest desserts) like apples, and soft, succulent blackberries.
It was always this time of year that my grandmother would send me off with my little bucket to harvest the fallen (or shaken free) apples of the neighbor's orchard, and blackberries from the miles of wild bushes trimming the meadows around us. We usually just stewed the apples and berries with a little sugar and scooped it onto bread or ice-cream, but this crumble is a quick and easy add-on.
I didn't handpick the apples or berries I used this morning, but I do wish I could share my baked spoils with my grandmother this afternoon.

1 cup granulated sugar
2 lbs apples
4 cups of blackberries
squeeze of lemon juice

Crumble topping
1 cup wholewheat flour
1/2 cup butter
1/2 cup oatmeal
1/4 cup of soft brown sugar

1. Preheat the oven to 400F.
2. Peel and core apples, and slice into wedges.

3. Put your apple wedges and blackberries into an ovensafe dish, add a few teaspoons of water, and then squeeze a little lemon juice over the top; set aside.
4. Rub the butter into the flour first, and then add in the brown sugar and oatmeal, giving it a good going with your fingers until it resembles breadcrumbs.

5. Pour the crumble mixture onto the fruit and sprinkle with a little water.
6. Bake at 400F for about fifteen minutes, and then another fifteen minutes at 375F.

7. Be ready with the cream when it comes out of the oven.

Now, about dinner...

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