Blackberries ripen on the bush as August comes to a close, and our Craft and Country columnist Emma Pritchard gets ready with a baking pan
Who can ignore the deep purple plumpness of hedgerow blackberries, gleaming in late summer sunshine? Their sharp sweetness and reliable knack of staining even the most careful of fingers serve as a lingering reminder of countryside rambles.
This month farm shops and cafes countywide will be making the most of this humble fruit. Try the blackberry, rhubarb and apple crumble served at the award-winning Petersham Nurseries in Richmond, or have a go at baking your own:
- Dice four sticks of rhubarb into 2cm lengths.
- Then peel, core and quarter three large green apples. Cut into 2cm chunks.
- Toss the apple and rhubarb in 200g brown sugar and the juice of one lemon.
- Heat in a cast-iron pan on the stove for around three minutes, until caramelised and slightly soft.
- Remove from the hob and fold through 250g blackberries.
- For the crumble topping, combine 100g brown sugar, 250g plain flour and 1tsp ground cinnamon.
- Rub in 190g unsalted butter to create a breadcrumb-like consistency.
- Sprinkle over the top of the fruit and bake in an oven at 200C for 20 minutes or until golden.
- Serve warm (with ice cream!)
For more great countryside ideas from Emma, follow her @craftandcountry, read her online blog, or check out her monthly column in our Surrey magazines
