Blackberrying

Living in London, seasonal changes seemed to relate largely to the calendar, the weather and perhaps there were sometimes leaves to sweep up on the patio.  Since living in North Vancouver, I've become more aware of shifts in the natural world around me, and marking the passage of time through observing key events: the blooming of skunk cabbages in May, wild raspberries in high summer, dragonflies in late summer, giant red maple leaves clothing the sidewalks in Autumn.. and blackberries.  The blackberries are in full succulent fruit and off we trot to gather them with stained and sticky fingers.  The thrill of coming across a glut of undiscovered heavy brambles!   

 

Then home for a spot of cooking with our spoils.  Boo's favourite: Blackberry and Apple Crumble.  She likes to 'help mix', particularly after the sugar is added.

My recipe for a wholesome Blackberry and Apple Crumble:

Filling

3 eating apples, cored, peeled and sliced

10oz fresh blackberries (critters removed)

1tbs brown sugar

Topping

150g/5oz wholewheat flour

100g/4oz soft brown sugar

50g/2oz rolled oats/kamut flakes

pinch of salt

Lay fruit and sugar into dish.  Rub fat into flour, add sugar, flakes and salt and cover fruit. Bake.  We love it.

200C/400F/Gas 6 for 30-35 mins

Comments

[Cath Hughes]

Oops, omitted to list the fat in the ingredients! You need 100g/4oz of cold butter, cut into pieces to rub into the flour for the topping.