- September 26th 2013
Hit the Hedgerows with this quintessentially British pastime.
As we head into Autumn blackberry season is upon us. They make the most delicious ingredient for comforting pies and puddings, especially when combined with the first apple harvest of the season.
This old English recipe that has it roots in the age of rationing when these simple ingredients were used to provide a classic rich pudding to feed the family. Crumbles, crisps, and cobblers are humbler and fruitier than their more elegant pie and tart cousins; the recipe we use here uses a minimal amount of sugar and lets the glorious foraged fruit speak for itself.
- 550 grams freshly picked blackberries
- 1 orange for zest and juice only
- 100 grams butter
- 65 grams caster sugar
- 100 grams plain flour
- Preheat the oven to 220ºC/ 200ºC fan/Gas 7
- Mix the berries and orange zest and juice in a bowl together
- In a separate bowl, rub together remaining ingredients using your fingertips, until they resemble fine breadcrumbs and start to feel grainy
- Put the fruit mixture in 4 small or 1 large ovenproof pie dish and top with the crumble mixture
Bake in the oven for 12-15 minutes until golden. Serve warm, on its own or with home made custard or cream.