Blackcurrants are such an underrated fruit. You can tell, because something like 97% of Britain’s crop of blackcurrants go into making Ribena. Only something truly neglected would end up with this saddest of fates. I can’t understand it, because for me blackcurrants have a truly unique and delicious appeal. They have a fabulous tartness that is somehow also bursting with a musky, grassy perfume, moreishly tangy and addictive. They have beautiful inky purple juice that pairs delightfully with the blank canvas of cream, soft cheese, or sandy biscuit. A tad too prominent to use on their own, blackcurrants work wonderfully combined with meltingly tender chunks of apple in this excellent crumble recipe. The result is soft, buttery and sweet, with little bursts of sour purple from the molten berries. The crumble is beautifully buttery, chunky with thick oats and warm with spice. I like to sprinkle the top with hazelnuts, but you could use any nuts (or none).
Incidentally, this recipe works very well with gluten-free flour, should you be so inclined.