Apples give this dish a tart sweetness whereas the blackberries (brambles) give it a lovely colour and sweetness. This is a sweet dish, which is quite a heavy pudding and is traditionally served on cold winters evenings (although these are mainly summer fruits)
1 lb cooking apples (peeled and cored)
8-10 oz blackberries
4-6oz granulated sugar(according to taste)
For the Crumble:
4 oz flour
2 oz porridge oats
pinch of salt
4oz butter or margarine
4oz demerara sugar
Heat oven to 375F. Mix the apples (sliced) and blackberries and put in a pie dish. Add the sugar according to taste and a little water.
For the crumble, place all the ingredients (EXCEPT SUGAR) in a mixing bowl and work together until the mixture resembles breadcrumbs. Then add the demerara sugar and sprinkle this new mixture over the fruit. Bake for approx. 15 minutes and then reduce the temp of the oven to 350F and bake for a further 35 to 40 minutes. The top should be slightly brown (some fruit/juice may carmelise on the top of the mixture-this isn't a major problem)
Add 2 tablespoons (you may require slightly more dependent on the width of your pan-just do not over water) of cold water and simmer gently over a low heat until cooked through.
"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)