BBQ food goes beyond sausages!

Posted on September 19th, 2012

A Classic with Blackberries

It is that time of the year when we have been raiding the farm for blackberries. We have made Ice cream, Bread and Butter Pudding and iced buns and now it is time for a classic crumble with the last pickings from the bushes. As always there is a little twist since I can never follow a recipe! 

Healthy and speedy

I enjoy good wholesome food, am not prepared to slave for hours and want my children to have a healthy diet. This crumble ticks all the boxes for me as I can make it in literally minutes, excluding the blackberry picking, by using wholemeal flour and adding oats the fibre content is boosted with no loss to flavour and the vitamins are plentiful from the fruit.

Ingredients

For the Crumble

6 oz Wholemeal Self raising flour

2oz Porridge oats

 5oz granulated sugar

3 oz butter

teaspoon of cinnamon (optional)

Fruit

1 450g tin of sliced peaches in light syrup. 

3 pears (not too soft)

1 small cup of blackberries

2 tablespoons of Kirsch (Optional)

Method

 Place sliced peaches with the syurp in an oven proof dish

Slice the pear, leawving the skin on but removing the core and add to the dish

Scatter blackberries over the top

Add kirsch.

Place all the crumble ingredients in a food mixer and whiz to a fine breadcrumb consistency. 

To Serve

 Serve warm with fresh cream or blackberry icecream

To Freeze

Crumble is easy to freeze and can be heated from frozen in the oven or microwave making it perfect for my Coombe Cuisine reception shop range to tempt our holiday makers. Do look out for them in the freezer if you come to stay.

I would love to hear of any other good ideas with blackberries, if you have a post please include a link in the comments here to I can take a peep.