APPLE & BLACKBERRY CRUMBLE

When weeks are dangerously dull you need reminders of nice things that happen around you, namely

- cheap kids’ clothes

- bones from the 15^th century dug up at the back of your office

- gathering around said bones and staring at them in excitement for long periods of time

- sugar thermometers

- crumble.

As much as I’d like to share the first four items of the list with everyone, you probably have normal-size physiques and you don’t therefore fit into tops for fourteen-year-olds; the bones have sadly been moved for someone else’s eyes and excitement; and my new sugar thermometer has now become my most treasured possession joint winners with my blender, so back off.

I am however nice enough to contribute to the niceness of your week with the below recipe for the nicest crumble. There’s fresh summery fruit in it and a crunchy crumbly topping with oats and things plus a date caramel layer that makes everything so delicious and sweet and sweet things are the best and they improve the quality of your week (life?) a billion percent.

We can’t really complain after all.

APPLE & BLACKBERRY CRUMBLE

with date caramel

2 apples, chopped

1 tablespoon margarine

50g (scant 1/4 cup) caster sugar

125g (1 cup) fresh blackberries

75g (1/2 cup + 1 tablespoon) wholemeal flour

40g (1/2 cup) porridge oats

60g (1/2 cup) soft brown sugar

2 tasblespoons margarine

Date caramel:

100g (1 cup) dates, pitted

120ml (1/2 cup) soya milk or other non-dairy milk

½ teaspoon vanilla extract

First prepare the date caramel. Place the dates into a small bowl, cover with warm water and leave to soak for half an hour. Once ready, drain and place into a blender with the milk and vanilla extract and pulse until completely smooth.

For the filling place the chopped apple, margarine and sugar in a pan over a medium heat. Cook for about 10 minutes, stirring occasionally, until the sugar has dissolved. Stir in the blackberries and transfer the mixture evenly into 3/4 ramekins.

Preheat the oven to 180°C (350°F) and move on to the crumble topping. Combine flour, oats and sugar in a bowl. Dice the margarine, add it to the mixture and rub it in with your fingers until well combined but still crumbly.

Spoon the date caramel over the fruit filling, then top with the crumble mixture and bake for 18 minutes, or until golden brown and bubbling. Leave to cool slightly, then serve with custard, cream or ice cream.