Blackberry and apple crumble must be the quintessential English autumnal recipe so what can be more fitting than hosting a fun crumble-making event at the quintessential English country estate at Polesden Lacey in Surrey.
We do this every year! It’s time for the Polesden Lacey CRUMBLE RUMBLE!
Today, children and teachers from Polesden Lacey infant school joined Andy and Claire to harvest apples and blackberries from the Edwardian kitchen gardens and orchards on the Polesden estate . They all then rolled up their sleeves in the restaurant and joined Head Chef Kevin to convert the fruit into the most delicious crumble.
Kevin’s tip for making great crumble is to add a spoonful of cornflour to the fruit to thicken it up. Also to add oats to the topping to make it crunchy. Finally to use demerara sugar rather than granulated sugar to add texture and flavour.