Sunday 10 February 2013

Blackberry Crumble

From Kitchen Seasons, Ross Dobson, Hardie Grant Books, 2007.

Blackberries were going cheap at the markets so I grabbed a couple of punnets and then had to decide what to do with them. This easy recipe presented itself in Kitchen Seasons.

The blackberries had a tablespoon of caster sugar added to them together with a teaspoon of cornflour. They were then placed in a buttered casserole dish and left for half an hour while the remainder of the recipe was prepared.

I used 120g plain flour and rubbed into it 60g butter. Brown sugar (50g) was now stirred in. This mixture was poured over the blackberries and it went into a 180C oven for ¾ hour. It had then turned golden and was ready.

We had it with ice cream—cream would perhaps have been better because the crumble tended to be too dry for the berries and cream would have made it all a little more moist. Nevertheless it was enjoyed but a thinner crumble would have been much better. The illustration in the book appeared to have a much thinner one.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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