This delicious dessert comes from Lane Cove local Wendy Fare who remembers happy days cycling out to farms in Norfolk, England, to pick blackcurrants.

Ingredients

5 cooking apples
4tbsp light brown sugar
200g blackcurrants
160g wholemeal flour
80g cold cubed butter
80g Demerara sugar
80g Jumbo oats
1 tsp ground cinnamon (optional)
½ tsp ground ginger (optional)
50g hazelnuts, chopped (optional)
 


Method

First prepare the filling. Peel, core and chop the apples into 1 inch chunks. Put in a saucepan with a tiny drop of water and the sugar, then cook over a medium heat until some of the apples have collapsed and everything has turned juicy. Pour into a baking or pie dish, then mix in the blackcurrants and the ginger.
 
For the crumble, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and cinnamon. Add 1-2 tbsp cold water and stir to make the mixture ‘pebbly’. Pour the crumble mixture over the fruit, then sprinkle the hazelnuts if using. Bake at 180C for 40 minutes or until the crumble is crunchy and golden and the fruit is bubbling around the edges. Leave to cool for a few minutes before serving with warm custard (my mother used to make hers from a Birds Custard mix but not sure if its available here).


- Wendy Fare

The story behind the recipe

This was one of my mother’s favourite desserts and being born and raised in Norfolk, England, blackcurrants are available from the local farms in the summer months.  We used to bicycle out to the farms, pick blackcurrants and bring some home in our cycle bags. 


Mum was a good, homely cook and made wonderful crumbles.  Blackcurrant and apple was my favourite as I believe these gorgeous little berries have much more flavour than blackberries and a wonderful tartness which goes well with the apple. A little bit of sweetening is needed to reduce the tartness sometimes.  One of my favourite drinks was Ribena which is a blackcurrant cordial. 
 
Here is the recipe. It might not be exactly the same as mum’s but very similar.  I remember the family always looking forward to Sunday roast followed by one of mum’s puddings or crumbles!