It’s officially crumble season! As the leaves turn and the air gets crisp, there’s nothing more comforting than the scent of baked fruit and spiced crumble wafting through the kitchen. Apples and blackberries are at their peak right now – plump, juicy and begging to be baked, and when paired with the rich , warming flavours of Billington’s Gingerbread – with its blend of secret spices – you’ve got a dessert that’s pure magic!
Ingredients:
Fruit base:
- 5 medium Bramley apples (approx. 750g), peeled, cored and chopped
- 300g blackberries
- 50g caster sugar (to taste)
Crumble topping:
- 1 box Billington’s Gingerbread (140g), crumbled finely
- 60g plain flour
- 60g margarine
[Serves: 6]
Method:
1. Preheat your oven to 180°C.
2. Prepare the fruit filling:
Gently wash, peel and chop the apples, then combine them with the blackberries in an oven dish. Sprinkle over the sugar to help draw out the juices and soften the fruit. Cover loosely with foil and pop into the oven for around 20 minutes (until the fruit softens), giving it a gentle stir halfway through to help everything stew evenly.
3. Make the crumble topping:
While the fruit is stewing, crumble the Billington’s Gingerbread into fine pieces with a rolling pin. In a separate bowl, rub the flour and margarine together until the mixture resembles coarse breadcrumbs. Stir in the gingerbread crumbs to create a beautifully spiced, buttery topping.
4. Assemble and bake:
Once the fruit is soft, remove it from the oven. Scatter the crumble mixture evenly over the top, then return the dish to the oven for another 15 minutes, or until the topping is golden and crisp.
5. Serve with scattered blackberries, ice cream, custard or cream!
This crumble is everything we love about autumn – cosy, nostalgic and a little indulgent. Whether you’re curled up on the sofa or hosting a Sunday lunch, it’s the kind of pudding that brings people together. So grab a spoon, embrace the season and enjoy every spiced, fruity bite.
