The last of the Blackberries are lovely and late this year. Last year they seemed to be over in minutes, but this has been a gloriously drawn out season for them. Now, most are all but dust. Here and there, a few plump, claret berries are left clinging on- a handful is all I need.
The last of the blackberries happily coincide with the pear harvest. So pear and blackberry crumble it is, with a few apples thrown in for good measure, because they’re plentiful around these parts.
- 2 apples
- 2 pears
- 200g of Blackberries
- A squeeze of fresh lemon
- 150g plain flour (I use Doves Farms gluten-free)
- 80g of oats (I use gluten-free)
- 60g of light brown sugar
- 150g of softened butter
- Pinch of salt
- 60 g roughly chopped hazelnuts
- 1 tablespoon of Demerara sugar
Preheat the oven to 180C/200C fan. Peel, core and roughly chop the pears and apples. Mix all the fruit with a squeeze of lemon juice and place at the bottom of a loaf tin. For the crumble mix the flour, oats, sugar, salt, and butter in a bowl, squeezing and rubbing through your fingers until it resembles breadcrumbs. Scatter on top of the fruit and top with the hazelnuts and Demerara. Cook for half an hour. Serve with cream, custard or Crème Fraîche.