Now that autumn is here, apples and blackberries are plentiful and often free, if you know where to look!
And what better pudding to warm you up on a chilly evening and share with the family (or not!). Best of all, you can make plenty and freeze once assembled for a ready-to-cook dessert, or if you prefer freeze leftovers once you've cooked it.
If you're not a huge fan of blackberries, you can use another berry or fruit of your choice to the same weight, or simply add a couple of extra apples. I like to use a mixture of cooking apples (Bramley) and eating apples (Gala / Cox / Braeburn or similar) for contrasting textures and flavours. Really, you can substitute pretty much any autumn fruits you like - you don't have to use apples - just moderate the sugar to your taste, cover in crumble and bake until bubbling around the edges and golden on top!
Not so long ago, I had a crumble which had a custard layer between the fruit and the crumble - and I have to say it was a very pleasant experience, which I think stops the fruit from making the bottom of the crumble a big soggy lump - so I have included a method for making your own custard to do the same - you don't have to do this, you can just serve custard on the side - or, of course, you can cheat and buy a couple of cartons of good quality thick custard, and use those in instead! Either way, it's optional (but very nice, so I do recommend giving it a go!).
Makes two crumbles which serve six generous portions each, but you could easily half this to make just one (I make one to bake, and then split the rest between small containers to freeze in double portions). Sorry, but I just don't think this is one to count calories on, for a change!!