It was a perfect day for blackberry picking, the late Summer sun still warm and the colours rich & bright.

My daughter and I spent a delightful couple of hours scouring the hedgerows accompanied by our dog Bibi who mastered the knack of picking (& eating them) too.

After we made a delicious crumble, the almonds mixed wonderfully with the fruits.
Blackberry, Peach, Apple & Almond Crumble
Serves 6-8
For the filling
300g blackberries
300g peaches or nectarines
700g bramley or braeburn apples
175g demerara sugar
2 lemons
For the topping
225g plain flour
175g butter
55g demerara sugar
125g flaked or ground almonds
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
- Peel, core and chop the apples into small chunks. Cut the lemons in
half and squeeze the juice over the apple and mix well.
- Peel and chop the peaches into small chunks
- Layer the blackberries, peaches, apples and sugar in a large dish.
- Place the flour in a large bowl and then rub in the butter until it
resembles breadcrumbs – leave a few lumps of butter so that the
topping is not too fine. Add the almonds and the sugar and mix through.
- Use a spoon to sprinkle the crumble topping evenly over the fruit.
Bake for 45 minutes or until the fruit is cooked and bubbling juices
seep through the topping.
- Cool for a few minutes and then serve with custard or fresh cream.
ENJOY!
Ann-Marie x