When I need a recipe that is fuss-free and easy, yet guaranteed to be delicious, Nigel Slater is who I generally turn to. He’s an ace at puddings. This is mainly, I think, because he uses lots of what makes them lovely. That makes sense, you don’t eat the dessert course if you are on a diet so why take half-measures when you are allowed?
As I put this into the oven, my wife came up behind me and asked if I had followed the recipe exactly. I had indeed. “You used all the butter? And all the sugar?” Again, I had indeed. I don’t see the point in denying the pleasure of eating something as wickedly rich as this, especially when it’s cold and miserable and you just know that this will make you happy. This made all of us happy, so happy that I’m making another later today…
450g cooking apples
a little caster sugar
450g blackberries (fresh picked are always best)
100g plain flour
175g fridge-cold unsalted butter
50g rolled oats
100g demerara sugar
Heat your oven to 200C/ 180C fan/ gas 6.
Peel, core and cut the apples into eighths. Put them into a large pan with a good pinch of caster sugar and a tablespoon of water, then cook over a medium heat for around 5 minutes until they start to soften. Add the blackberries and mix thoroughly, then transfer everything to a suitably-sized pie dish.
Chop the cold butter into small cubes and put into a food processor with the flour. Pulse the processor until the butter and flour resembles breadcrumbs, taking care not to go too far – we are making crumble after all, not dough. Stir in the oats and sugar and scatter the crumble topping over the apple and blackberry mixture.
Bake for around 30 minutes until the jammy interior is bubbling through a crisp, golden topping. It’s wonderful hot, or warm, with ice cream or cream – and definitely not for anyone on a diet.
You can vary this almost infinitely, changing the fruit, and incorporating slivered pistachios or chopped pecans into the crumble, or using granola instead of rolled oats. Whatever you try, I’m sure you’ll love it.