If there was one recipe that personified autumn, this Blackberry and Apple Crumble Pie would be it. Foraged berries, new season apples and the very best of the pie and crumble worlds combined. Heaven.
Morning all! Hope you all had a a fun weekend :) I finally managed to get out on the farm and pick some blackberries, then raided the orchard for some plump, sour cooking apples. A match made in heaven huh?
My post foraging brain was a little torn between a pie and a crumble, so I figured I’d morph the two into one and make this sexy little Blackberry and Apple Crumble Pie. And I must tell you that I was deliriously proud of myself for inventing a crumble pie.
Until I googled it.
Seems I didn’t invent it all.
The internet is full of them.
Anyway whoever the original inventor of said crumble pie was, I nod my hat to you in a knowing manner. This is one dessert that shall be replayed seasonally in my kitchen time and time again.
Sugar note: The first crumble pie I made had sugar in the crumble topping, but none in the apples. It didn’t taste bad as such, just flat. Like a meal with no salt. So the follow up pie had a tablespoon of sugar added to the fruit and it made all the difference. It brought it to life. Feel free to add more or less sugar depending on the sweetness of your tooth.
What are you making this autumn with your foraged blackberries? I’d love to know so please leave a comment below with all the juicy details!
- 250 g shortcrust pastry
- 250 g blackberries
- 400 g cooking apples weight before peeling & coring - about two medium sized, peeled, cored and sliced
- 1 tablespoon sugar
- 90 g butter
- 25 g oats
- 50 g sugar
- Pinch cinnamon
Preheat the oven to 200/180 fan/400/gas 6
Pop the butter and flour into a mixing bowl and cut with a blunt knife or pastry blender until it resembles breadcrumbs.
Mix in the oats, sugar and cinnamon and put to one side.
Roll the pastry out to fit a 9" flan dish or baking dish.
Pop the blackberries in a single layer on the pastry and top with the slices of cooking apple. Sprinkle over the tablespoon of sugar evenly.
Top with the crumble mix and bake for 30-40 minutes or until the top is golden brown and the pastry cooked through.
If you cut the pie whilst it is still hot you may well find it is really messy! As it cool the contents will firm up.