We started our harvesting this week, as the blackberries were ready for the picking.

The hedgerows of Caerleon were full to bursting and we picked until our fingers were black and the sun was setting.

Coming home we made an apple and blackberry crumble, and were able to freeze several tubs of blackberries to have mid-winter when the tastes of summer feel far away.

On our forage we noticed a few fallen hazelnuts and chestnuts, so will be back out soon to gather some up.

 

 

Apple and Blackberry crumble

For the Crumble

• 120g plain flour
• 60g light brown sugar
• 60g unsalted butter at room temperature, cut into pieces

For the compote

• 300g Braeburn apples
• 115g blackberries
• 30g unsalted butter
• 30g demerara sugar
• ¼ tsp ground cinnamon
• Vanilla ice cream to serve

For the compote

Peel, core and cut the apples into small chunks. Put the butter and sugar in a saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples, blackberries and cinnamon, and cook for 3 mins . Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

 

For the Crumble

Heat oven to 190. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture.

Add compote and top with crumble, pop in oven for 15 mins

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.