Blackberries

It was a perfect day for blackberry picking, the late Summer sun still warm and the colours rich & bright.

blackberries

My daughter and I spent a delightful couple of hours scouring the hedgerows accompanied by our dog Bibi who mastered the nack of picking (& eating them) too.

blackberry picking 2

After we made a delicious crumble, the almonds mixed wonderfully with the fruits.

Blackberry, Peach, Apple & Almond Crumble

Serves 6-8

For the filling

300g blackberries

300g peaches or nectarines

700g bramley or braeburn apples

175g demerara sugar

2 lemons

For the topping

225g plain flour

175g butter

55g demerara sugar

125g flaked or ground almonds

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. Peel, core and chop the apples into small chunks. Cut the lemons in

half and squeeze the juice over the apple and mix well.

3. Peel and chop the peaches into small chunks

4. Layer the blackberries, peaches, apples and sugar in a large dish.

5. Place the flour in a large bowl and then rub in the butter until it

resembles breadcrumbs – leave a few lumps of butter so that the

topping is not too fine. Add the almonds and the sugar and mix through.

6. Use a spoon to sprinkle the crumble topping evenly over the fruit.

Bake for 45 minutes or until the fruit is cooked and bubbling juices

seep through the topping.

7. Cool for a few minutes and then serve with custard or fresh cream.

ENJOY!

Ann-Marie x

blackberry_flower_fairy

 

 

 

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