One of the biggest delights on the plot this summer has been the unbelievable amount of blackberries that we’ve unexpectedly grown. Aside from a bit of cutting back and training, we did little to encourage the blackberry bushes which grow in three or four places on the allotment, but their yield has been amazing – a punnet or two harvested every second or third day.
First we made jam, then moved on to crumble, and I have to admit the first one was pretty inedible (I won’t go in to the details but it involved lemon juice and a lack of sugar – enough to make a grown man wince !) After a bit of experimentation, we’ve hit upon a winner, which demonstrates that simple really is best (if you don’t know what you’re doing).
This is what we did.
4oz Demerara Sugar (3oz for filling, 1oz for crumble)
4oz Plain Flour
Wash the blackberries and layer them in a large dish with 3oz demerara sugar. Rub the butter into the flour until it resembles breadcrumbs, then mix in the rest of the sugar and the oats. Sprinkle the mix over the fruit evenly. Cook at 200C for 30 minutes or until the fruit is bubbling. Enjoy with cream or icecream.
Yum ! 🙂