Tuesday, 15 August 2017

Late Summer Blackberry and Pear Crumble


Blackberry and pear crumble


This week I've had many a conversation about blackberries. 

And unusually, I'm talking about the fruity kind and not the ancient mobile phones my last hospital used to dish out our on call jobs, or that the naughty orthopaedic/ general surgical teams would hoard in their respective offices. (Really annoying when I was on medicine. Totally and utterly legit when I was on T&O and surgical jobs).

My new walk to work takes me up a hill past hedgerows heavy with blackberries, all waiting to be picked and turned into something tasty. And once you start looking, these fruity freebies are everywhere! 

Saturday afternoon, I set off into the sunshine, tupperware box in hand and went in search of the tastiest haul of blackberries I could find. It's a wonderful way to explore somewhere new, although I do also rather miss blackberrying at home where I knew all the best places to look!

Fields in summer


But what to do with my box of blackberries? A fruit crumble seemed an obvious choice - although I have plenty of berries to use up on other recipes too.

It may be August, but we've had some pretty chilly evenings recently - the perfect time for a crumble hot out the oven, cooled down with a good scoop of vanilla ice cream. 

I made individual crumbles in some mini pie dishes I bought last year, but you could easily combine everything into a single dish for one large crumble to serve from.

To make four small crumbles:

For the filling:

2 pears - diced
200g blackberries
1/2tsp vanilla essence
1/2tsp cinnamon

For the crumble:

50g oats
70g butter (softened)
50g flour
30g demerara sugar
30g flaked almonds

  1. Pre-heat oven to 180°c
  2. Gently mix the fruit with the cinnamon and vanilla and spoon into the bottom of oven-safe dishes. Put these into the oven for 20 minutes while you prepare the crumble.
  3. Rub the flour and oats into the butter, then stir in the sugar and almonds until everything is evenly combined.
  4. Take the dishes out of the oven and top the fruit with the crumble mixture, making sure to cover them evenly and avoid having any fruit exposed. 
  5. Put the crumbles into the oven (just before serving) for 25-35 minutes, until golden on top. 
  6. Serve warm with a scoop of vanilla ice cream, or with custard or cream
Have you been picking blackberries recently? How will you be using them?

Fresh blackberries

Homemade blackberry and pear crumble

Crumble with ice cream


Pear and Blackberry Crumble Recipe

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