Blackberry Crumble made with the first, unexpected, blackberries of the season.
Crumble topping is so easy - take a quantity of flour, half its weight in a good vegan margarine and a quarter of the weight in fine sugar.
Rub the fat into the flour, mix in the sugar and gently sprinkle over fruit - either raw soft fruit as here or prepared lightly cooked apples or pears - until you have a thick layer. Pat down gently but remember this should be a crumble, not a shortbread crust. Add a further sprinkle of sugar for colour and sparkle. If you like extra spice add this to the fruit before covering.
Bake until the crumble is golden and fragrant, about 40 mins at 180C. The fruit may bubble up from below so set your pie dish over a tray if you don't want to make a dirty oven.
Eat with soya cream, yoghurt or dairy free vanilla icecream.
2 comments:
Yummy!
We had a house in Montchauvet 14350 and now hire a gite each year.
Anywhere near you?!
What's the Bury connection?
Montchauvet - according to viamichelin - is about 45km from here as the crow does its stuff, we are in the Forest de Cerisy more or less straight north from there.
And the Bury connection? Verging on tenuous. Many years ago when Nowton House was still a boy's prep school my mother was matron and my sister and I spent several holidays in the big house and using the grounds as our own. I think that's how I found Ruby's site, looking up old haunts, but now I've found it it's a fave blog.
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