Apple & Blackberry Crumble (incl Gluten Free Option)

We adore apple crumbles, and at this time of the year both newly fallen apples and blackberries are available and plentiful - at least they are here in Ireland.

Fresh apples and blackberries, prepared for a crumble

Today I used apples that had fallen from our apple tree yesterday. We just have 2 apple trees, one is a very old cooking apple (the tree is at least 70 years old), and the other is a 12 year old 'Russet' (a traditional old fashioned small English eating apple, which tastes slightly nutty).

This recipe for apple crumble can be used with either gluten free flours, such as Dove Farm's gluten free plain flour, or normal wheat plain flour.  I make the gluten free option, as I am gluten intolerant.  Whichever type you use, the result is pretty similar, as the butter is there to bind the flour and sugar together.

Today I added a large handful of blackberries to the sliced up apples.  This not only adds a very yummy taste, but alters the colour to a gorgeous dark pink, depending on how many blackberries you use.  

I also love cinnamon in the fruit part of an apple crumble - but this is easily left out if you aren't into cinnamon.  I add flour to the apples as this gives the juice a slightly thicker, syrupy consistency, which is heavenly.

Anyway, here is the recipe I used today - This makes a medium sized crumble which is plenty for two people, including copious seconds !

Blackberry and Apple Crumble

(with both gluten free and standard flour options)

Ingredients

Crumble mix:
6 ozs  plain flour (or 6 ozs gluten free plain flour - I used Doves)
4 ozs  butter
5 ozs  caster sugar

Apple and blackberry mix:
8 medium apples
2 tablespoons blackberries
1 heaped teaspoon cinnamon
1 heaped tablespoon caster sugar
1 flat tablespoon plain flour (or same amount of plain gluten free flour)
lemon juice from half a lemon

Method

Apple mix:
1.  Put the lemon juice into a large mixing bowl.  Peel, core and evenly slice the apples, removing any bruised or damaged bits.  As you are slicing them, put them into the lemon juice, mixing with a wooden spoon to cover them.  This helps to prevent the apples going brown, as well as adding to the taste.

Cooking apples and blackberries, covered in lemon juice

2.  Into the bowl with the apples, add the cinnamon, sugar and flour.  Mix this around, gently, until the apple slices are all covered fairly evenly.

3.  Put the apple mixture into a high sided, ovenproof, pie dish - I use Pyrex casserole dishes.

4.  Sprinkle the blackberries evenly across the top of the apples.  Cover the dish with a cloth, or a lid if you have it.

*** Preheat the oven to 175C, which is about 350F

Crumble mix:
5.  Put the flour and butter into a large mixing bowl,  making sure that the butter is in no more than 1/2 inch lumps.

6.  Using your fingertips, 'rub' the butter into the flour until it resembles breadcrumbs.

7.  Mix the sugar into the crumble mix, gently.

Gluten free dry crumble mix, ready to sprinkle on top of the fruit

Putting it together:
8.  Spoon the crumble mix evenly on top of the apples which are already in the ovenproof dish.

9.  Place the dish into the centre of the preheated oven.  Cook for 35-45 minutes (the crumble is best when just turning a light brown, but you may prefer it darker or lighter).

10.  Serve hot from the oven, with warm custard.  Also great cold the next day with cream !

This crumble recipe will also freeze extremely well for up to 4 or 5 months.  Alternatively, you can freeze the sliced apples covered in lemon juice in a bag, and the washed blackberries in another bag, for future use.

Also, why not make double the dry crumble mix, pop half into a plastic bag or container, and freeze it !!  Remember to label what is gluten free what what isn't !

The Foods the Food Safety Experts Won't Eat

I found this article/blog post this evening and though that as it was so clearly written and full of proven accurate information, that I would share it will you all.

I already knew most of it - but I didn't realise about the canned tomatoes.

And don't think it is exaggerated scaremongering - it most definitely isn't. I have drank organic milk for years, and eat organic fruit and veg as much as I can.

I wouldn't touch farmed salmon with a bargepole - I used to see what they were fed... And I have a friend who gets very sick within a few minutes every time she eats farmed salmon.

However, there is an organic salmon farm off the coast of Galway - but I seem to only be able to find the smoked organic salmon in local stores - not fresh organic farmed salmon.

Meat is another biggie - If I can't afford the organic version, then I buy local meat I know has been grass fed and has had an outdoor life. But I try and stick to organic - or simply eat wild caught fish.

Here is the link - The foods the food safety experts won't eat

Blackberry & Apple Jelly

Blackberry and Apple Jelly is sometimes called Bramble Jelly, which is a name I kinda like... it describes the time of year that these 2 fruits arrive and are plentiful, and the time of year when you spend most of your time preserving things for the winter and the year to come.

Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !

This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.

Blackberry & Apple Jelly

3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)

1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.

2. Peel, core and chop the apples.

3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.

4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.

5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.

6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.

7. DO NOT SQUEEZE OR PRESS IT THROUGH.

8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.

9. Use the dripped through juice and discard the rest onto your compost heap.

10. For every 1 pint of juice, use 1 lb of the sugar.

11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.

12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.

13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.

14. Store in a cool and dark place.

Blackberry & Apple Dumplings

I was out this afternoon picking more blackberries, some for yesterday's Spiced Blackberries recipe, and some to store in the freezer for the winter. I use them to make Blackberry and Apple Crumbles, Blackberry & Apple Sauce, wine, cordials, syrups and also to just sprinkle on desserts.

I also like to make Blackberry Dumplings.

I guarantee if you make these, you will be addicted !

Blackberry Dumplings

4 ozs fresh Blackberries
1 medium Bramley Apple (or other cooking apple)
4 ozs self-raising Flour
1 oz Butter
1/4 pint Water
A pinch of Sea Salt
Granulated white Sugar
Some cold Milk

1. Wash the blackberries carefully, so as not to loose any juice.

2. Peel and core the apple. Cut it into quarters, so that you have 4 pieces.

3. Put the flour and salt into a mixing bowl, and using your fingertips, rub the butter into the flour, until you have the texture of breadcrumbs.

4. Stir in 3 level teaspoons of white sugar.

5. Stir in about 4 tablespoons of cold milk, until you have a soft dough.

6. Divide the dough into 4 lumps on a floured surface.

7. Take a piece of the apple and mould one of the dough lumps around it. Make sure that the apple is totally covered.

8. Dissolve 1 tablespoon of white sugar in the 1/4 pint of water in a medium saucepan.

9. Add the blackberries to the pan and bring it to the boil gently.

10. Place the apple dumplings on top of the blackberries, cover the pan and simmer for 25 minutes.

11. DO NOT remove the lid for the first 15 minutes. This is very important.

12. Put one dumpling on a serving dish for each person (4 dishes). Spoon the blackberries over each dumpling.

13. Double cream poured on the side just about finishes this off !