Crumble de manzana con moras 
Apple and Blackberry Crumble
Crumble is a very English dessert and always brings back memories of Sunday meals from my childhood. Super easy to make, you can use seasonal fruit. The classic is with apples (which are always available), but it changes with the time of year. In October/November, wild blackberries are abundant in the English countryside, and when I was little, we often went for walks in the fields with empty bags that would return full of blackberries, which my mother would then turn into desserts, jams, sweets, and... crumbles!!
Apple and Blackberry Crumble
Crumble is a very English dessert and always brings back memories of Sunday meals from my childhood. Super easy to make, you can use seasonal fruit. The classic is with apples (which are always available), but it changes with the time of year. In October/November, wild blackberries are abundant in the English countryside, and when I was little, we often went for walks in the fields with empty bags that would return full of blackberries, which my mother would then turn into desserts, jams, sweets, and... crumbles!!
Cooking Instructions
- 1
Preheat the oven to 400°F. Chop the apples and put them in a pot. No need to peel them. Add the lemon juice and sugar.
- 2
Add 2 tablespoons of water, cover, and heat over medium heat for 10 minutes. Meanwhile, prepare all the dry ingredients.
- 3
Cut the butter into cubes and rub with your hands to make crumbs. After 10 minutes, remove the pot of apples.
- 4
Add the blackberries and stir. Grease the baking dish and pour in the fruit.
- 5
Cover with the crumble mixture and place the dish in the oven for about half an hour.
- 6
Make the custard (I'll publish it now) and enjoy! If you don't want to make the custard, you can serve it with yogurt, ice cream, or... whipped cream 😍
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Volunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University
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