Blackberry and apple crumble is one of the top favourites, and if you can pick your own the pleasure is even greater!
For a twist on the theme I have made it in deep pastry cases which are really good for puddings or packed lunches. I have used trays of muffin tins, which makes 12, but if you haven’t got those you can use shallower bun tins instead which makes more.
Pastry and crumble topping
- 300g (10 oz) plain flour)
- 150g (5 oz) butter or hard margarine
- 50g (2oz) caster sugar
Grease the tins. Heat the oven to Gas 5 / 190C
Pastry and crumble: Rub the fat into the flour, measure out one-third of the mixture and put it on one side for the crumble. Into the remaining two-thirds add one dessertspoon of the sugar. and mix with just enough cold water to make a firm dough (approximately 6 teaspoons). :
Leave it to rest while you peel, core and finely chop the apple.
Roll out the pastry, cut it out with a round cutter to line the tins. Half fill with chopped apple and put blackberries in top, leaving a little room for the crumble. To the reserved rubbed-in mixture add the rest of the caster sugar. Using a teaspoon, divide between the tarts, pressing down and doming slightly. Sprinkle with demerara sugar and bake for 25 minutes or until they are golden brown.
Eat warm or cold. They are especially delicious served with single cream or crème fraiche.