Put floured berries into a deep oven proof dish. In a bowl place flour, sugar and butter and rub til mix resembles breadcrumbs then evenly spread out onto berries.
Place in the centre of oven, gas mark 6, and bake for 25-30 mins until crumble is golden.
Serve with custard, cream or ice cream.
The reason I lightly flour the berries is as they cook and release their juice the flour thickens it up to make a lovely sauce!
Quote: Originally posted by weaversbrook on 05/8/2014
just starting to go black now as usual we will have far to many end up giving them to old folks home which aint a bad thing.
I always freeze all the extra's on a baking sheet then tip them in to tubs to deep freeze. This means that I always have them to hand. Think it's a lovely idea to donate them to others. When out picking this morning the local age concern coffee morning group came by and told me a few 'secret' places to try...thought that was lovely
Blackberries? we're still on the wild raspberries up here. Our blackberries are still white, nowhere near ready to pick & eat! We only make jelly, sifting out those pips that stick on your teeth all day.
Oh Fiona, I'm jealous! Bambi has scoffed all my wild raspberries and many of my wild strawberries. I'm hoping he doesn't like blackberries as we look like we'll have a great crop though ours are still white like yours.
------------- " When I die I don`t want my life to flash before me in an instant, I want it to be a 3 hour epic !"
Luckily we have an allotment with a 30 foot blackberry hedge and a lot of friends at the moment coming to help themselves.
We make wine, jams crumbles etc but if you only have a few one of the scrummiest receipes is to make basic muffins and when in the patty pan push 3 or 4 plump blackberries down into the mixture.
The blackberries seem to explode in the muffin. I'll be making a box full to take away to the lakes in a couple of weeks