Plucking dark, juicy blackberries from a hedgerow is one of the simple joys of childhood (and adulthood, for that matter). So much so, that it was voted one of the 50 foodie "must do" activities by professional chefs and restaurant critics in a survey by Kenwood, who have created the Food Lovers Bucket List to inspire Brits in the kitchen and on their travels.
September is the perfect time to get out there and collect a tub of these tasty fruits, as the summer comes to a close. And if you can resist the urge not to scoff the lot before you get home, why not whip up this hearty pudding, courtesy of Great British Bake Off finalist and mum-of-three Miranda Gore Browne?
Ingredients (serves 4-6)
1 large Bramley apple, peeled and roughly chopped into small pieces
2 tablespoons golden caster sugar
150g plain flour
125g unsalted butter, cold and cut into small cubes
50g light brown soft sugar
50g golden caster sugar
200g jumbo oats
50g roasted hazelnuts, roughly chopped
1. Place the sifted flour, jumbo oats and butter in a large bowl and rub the butter in by hand until it looks like breadcrumbs – do not overwork. Add the sugar with a knife until mixed in. Mix in the roughly chopped hazelnuts.
2. Peel and chop the apple then place in crumble dish, add the blackberries and sprinkle over the sugar. Mix together with your hands to combine. Spread the crumble over the top and bake straight away.
3. Place the crumble on a high shelf in the oven and bake it for 30-35 minutes at 180°C until the top is golden. Serve with vanilla ice-cream or clotted cream.
Inspired? Why not try some other culinary musts such as baking chocolate cake with your children, enjoying a woodland glade picnic or growing your own vegetables. Check out the full Food Lovers Bucket List, and find further recipes by chefs such as Simon Rimmer and Jean-Christophe Novelli, at www.kenwoodworld.com/foodloverslist
Miranda Gore Brown's first book, Biscuit (£14.99, Ebury) is available to buy here. Follow her on Twitter at @MirandaBakes
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