Monday, 27 August 2012

gooseberry and blackberry crumble

Feeling inspired following a visit to this great farm shop in Kent on the bank holiday weekend we came home and made an awesome, yet super simple gooseberry and blackberry crumble. This recipe is not too sweet so the sharpness of the fruit really shines through. Feel free to add more sugar if you have a sweeter tooth than me. It is particularly good enjoyed with some good quality vanilla ice cream. I had some assistance making this crumble so don't be concerned by the masculine hands appearing in the pictures!

Crumble topping:
280g Self Raising Flour
140g unsalted butter
140g sugar
60g rolled oats / ground almonds or other nuts (optional)
1 tsp ground cinnamon

Crumble filling:
1 punnet of blackberries, rinsed
500g gooseberries, rinsed
Generous sprinkle of sugar. (approx 50g)
  1. Preheat the oven to 180C (fan assisted)
  2. Place the fruit in an ovenproof dish and sprinkle with the sugar.
  3. Place the flour, butter, sugar and cinnamon in a large bowl and rub together with your hands until the mixture resembles breadcrumbs. You can also complete this step in a food processor. Use the pulse function so that you don't over mix it.
  4. Stir through the oats or nuts if using them. 
  5. Sprinkle to crumble topping over your fruit then place in the oven.
  6. Depending on the size of dish and what your oven is like it will take about 30-40 minutes to cook. You want the topping to be golden brown and the fruity mixture below just bubbling through.
  7. Serve with a generous scoop of ice cream or custard or cream.

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