I make this every autumn when the berries are ripe. I always add apples into the Bramble Crumble. It stretches out the berries if you don't have enough because the pickers have been eating them. You can make one large dish or individual ones using the Le Creuset mini casserole pots as I have done here.
Crumble topping:
100 g plain flour
20g porridge oats
pinch of salt
90 g butter
3 big tablespoons of light brown (muscovado) sugar
3 tablespoons white sugar
Preheat oven to 350 F or 200 C
If you are making Apple Crumble on its own, I often add cinnamon and a bit of porridge oats into the crumble mixture and a dash of cinnamon into the fruit too.
Put all the ingredients into a bowl and with the tips of your fingers rub it all in together until you have the consistency of porridge oats.
Place your blackberries (brambles) and two apples that have been peeled and sliced into a casserole dish. For Apple Crumble, just put peeled and sliced apples into the dish. I sometimes sprinkle a bit of flour onto the fruit and toss it around a bit to coat the fruit just so that the flour will absorb some of the liquid and prevent the crumble from getting too soupy.
You know the size of your own casserole dish and you'll know when you've layered enough fruit into the bottom of it.
Sprinkle the crumble topping on the top of the fruit and pop it in the oven.
Bake it until the top is toasty brown and the fruit juices are bubbling up in a couple of places.
Remove it from the oven and LET IT COOL for a little while before serving. If you serve this straight from the oven, you'll burn yourself and possibly anybody else who eats it at this temperature.
