I love a good crumble. My favourite crumbles are of an oatmeal variety, using lovely rolled oats instead of a more traditional crust made with flour. I sort of try to kid myself that by using oats in a crumble, it becomes health food... After all, it is fruits, berries and oats, so it must be healthy. Right? This blackberry and apple oatmeal crumble was inspired by my many moments of recent foraging trips to our local park, which is brimming with blackberries.
I am of the firm opinion that a crumble must be made from the heart. I never really do a measured crumble. It is a messy, chuck it all in and measure with your eyes and your mouth type of a crumble that gets my juices flowing. However, as this is a recipe post, I have made an attempt to provide some measurements... But as with all good crumbles, feel free to ignore the measurements and be inspired by the moment!
2 large cooking apples
4 punnets of blackberries (about 600g)
2 tbsp cinnamon
generous sprinkling of sugar (about 100g)
100g rolled oats
Peel and core the apples, chop in pieces about the size of your thumb. Place in the bakeware with the blackberries, sprinkle cinnamon and about 100g of sugar on top, and mix well.
Chop the butter in small pieces, and in a bowl, pinch in the rolled oats and sugar into the butter. Sprinkle on top of the apple blackberry mix.
I use a deep round glass bakeware, which is 7-8 inches (20cm) in diameter, but anything in that rough size would work. Bake in the oven at 200C (180C fan oven) for 20 minutes or until golden and a little crispy on top.
Eat with some vanilla ice cream!
(The blackberries let out a lot of liquid, which is lovely drizzled on top of the ice cream. The topping is lovely and buttery, and if you like it really thick, try increasing the butter, rolled oats and sugar into 150g each)