The first signs of Autumn have made their gentle arrival at The Olde House and life on our farm starts to change. The air feels crisper in the early mornings, with a soft mist that rolls over the fields, giving the landscape a magical feel. The birds start to prepare for their journeys to warmer climates – meanwhile robins will soon become more visible, adding to the seasonal atmosphere.
The hedgerows, once brimming with vibrant wildflowers are now heavy with berries, blackberries ripening to deep purples, offering a sweet snack on afternoon walks.
Our trees are starting to put on a new show, the green leaves slowly turning to shades of gold, rust and amber. Squirrels busily running beneath the trees, and the farm animals sensing the changes in the day.
Pumpkins, squash and late apples signal the start of Autumn, Evenings are spent enjoying the last bit of light in the evenings and cooking up casseroles and crumbles.
There’s something uniquely peaceful about this time of year, the pace slows, Autumn in Cornwall, feels like a deep breathe after a busy summer and before the rest and renewal of winter.
Recipe with blackberries from your walks :
A British dessert classic – and for good reason! This Easy Apple and Blackberry Crumble features deliciously tangy Bramley apples, juicy blackberries and a perfectly light and crisp crumble topping
Ingredients
- 200 g plain white flour
- 100 g cold butter cut into ½inch cubes
- 100 g soft light brown sugar
- 750 g Bramley apples peeled, cores removed and chopped into small pieces
- 250 g fresh blackberries
- 1 tablespoon soft light brown sugar or to taste
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Place the flour and cubed butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs (or do this in a food processor if you prefer)
- Add the 100 g soft light brown sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!)
- Set the crumble topping mixture to one side while you prepare the filling.
- Peel the apples, remove the cores and then chop into bite-sized pieces – roughly 1cm / ½inch cubes.
- Place the apple pieces and blackberries into the dish you are planning to cook the crumble in. Stir 1-2 tablespoons of light brown sugar into the fruit (or however much sugar gives you a good balance of tart/sweet for your tastes). Mix together so the apples, blackberries and sugar are well combined, then spread out into a flat layer in the dish.
- Sprinkle over the crumble topping – this can be quite rough and ready, but make sure all the fruit is covered. If it looks a bit too neat on top, rough it up a bit. You want lots of peaks and troughs to give it that really good crumble texture.
- Put your crumble in your preheated oven for 30-40 minutes or until it is golden on top, and the fruit is bubbling. Serve with custard, cream, or ice cream
