Marvellous-Mother-In-Law has an allotment. I freely admit to envying her soil. It is dark, rich and crumbly. Our own garden soil is better for making clay pots than growing fruit and veg. So when she generously handed me a bag of freshly picked blackcurrants a few weeks ago, I was delighted and popped them into my freezer. Now I have unpopped them and used up the last of my blackberries (we had a good crop in the hedges this year) and the more strongly flavoured blackcurrants in a humble but scrummy crumble. Brilliant served with custard.
Blackberry & blackcurrant crumble
Ingredients serves 4 – 6
150g blackberries + 150g blackcurrants
200g caster sugar
180g butter, cut into pieces
250g plain flour
Chopped nuts – a large handful of anything you have handy in your cupboard
Custard – I used ready made Madagascan Vanilla Custard from M&S
How to prepare
Preheat the oven to 200 C / Gas 6. Arrange the fruit in a lightly buttered shallow baking dish.
Mix the caster sugar, butter and flour with a fork until the mixture resembles coarse crumbs. Then fold in the nuts. Sprinkle evenly over the berries.
Bake in the preheated oven until crumble is golden and fruit is bubbling, about 30 minutes. Serve warm or cool with custard, fat free Greek yog or a massive dollop of cream.