When those lovely blackberries are abundant on bushes down country lanes, it is time for Blackberry Crumble. Collecting blackberries along the hedgerows is one of lifes simple pleasures – going home with containers of little black pockets of juice bursting with sweetness. Cook some right now and freeze some more for colder days.
Blackberries are in abundance for a short period of time, so make the most of them. Pick them, cook them or freeze them
Some Blackberry Picking Tips
- Don’t pick too low down – (think where dogs could have been)
- Wear long trousers and boots so you are not too troubled by prickly bushes
- Take a container with a lid so you can cover and seal in case you drop it
- Don’t overfill your containers – berries squash very easily
- Be prepared to get purple/black fingers!
- Eat within a day or two – or freeze
- Most of all – HAVE FUN!
Freezing blackberries is very easy and there is no real loss of quality on thawing and cooking. It means you can collect as much as you wish on your foraging walks knowing all the produce will be used and not be wasted.
If you wish to keep the berries separate – after washing them thoroughly place on a baking tray lined with greaseproof paper, ensuring they are not touching. Place carefully in the freezer and eave for several hours. Place in a plastic bag.
If you are likely to use your berries all together and don’t mind if they stick together, just wash and put in a bag.
Blackberry crumble is really delicious and easy to make. If you don’t have enough blackberries just add some apples or other berries instead. See Apple and Blackberry Crumble. Use the crumble topping you like using this recipe as a base. Substitute whole meal flour or oats for some of the plain flour.
The blackberries do not need any precooking. If frozen there is no neeed to defrost before cooking.
Serve with ice cream, custard, evaporated milk or cream
Blackberry Crumble Recipe
- 400g-500g / 12oz-1lb freshly picked blackberries
- 200g / 7oz plain flour
- 85g / 3oz butter
- 55g / 2oz sugar
- Pre-heat the oven to 180 degrees c
- Place the washed blackberries in the bottom of a baking dish
- In a large bowl, rub the butter into the flour until it looks like breadrumbs
- Stir in the sugar
- Sprinkle the crumble over the blackberries
- Bake in the oven for 40-45 minutes until light brown
- Serve with custard, cream or icecream
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