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Recipe: Blackberry crumble

Foraging for blackberries is my new favourite hobby. The warm weather means there are an abundance on public footpaths and they are so versatile. Pop into muffins, pimp up Greek yoghurt or bake in a crumble or pie for that heavenly taste of lazy summer days.

Alasdair Urquhart, in-house plant expert at Haskins Garden Centre, said: “This year is due to be a bumper crop for wild blackberries so now is the perfect time to get the whole family involved in picking wild varieties.

“Even if you haven’t had time to grow your own blackberries, you can still follow our step-by-step crumble recipe and enjoy some baking while the juicy berries are in peak season.”

BLACKBERRY CRUMBLE

INGREDIENTS FOR FOUR

400g blackberries
65g granulated sugar
75g light brown soft sugar
170g plain flour
80g unsalted butter
30g ground almonds
Clotted cream or vanilla ice cream, for serving

METHOD

Preheat the oven to 180°C.
Place the blackberries in a baking dish and sprinkle the granulated sugar over the berries. Set to one side.
Place the flour, brown sugar and almonds in a mixing bowl.
Chop the butter into small chunks and then add to the mixing bowl.
Use your hands to rub in the butter until fine breadcrumbs have been achieved.
Add the crumble to the top of the blackberries in the baking dish and lightly press down with the back of a spoon.
Bake in the oven for approx. 30 minutes, or until golden brown.
Serve with clotted cream or vanilla ice cream (optional).

Haskins has centres in Ferndown in Dorset, West End in Southampton and Roundstone and Snowhill in West Sussex. For more information visit www.haskins.co.uk.

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Suzi

Suzi

Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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