This was written back at the end of July, and I never got around to posting it:
Blackberry season is in full swing, and Hackney & Walthamstow marshes are groaning under the weight of fruit. Enterprising individuals have cut swathes into the huge thickets of brambles, but there are still huge amounts of juicy berries just out of reach. Next time I go out picking I might take a machete to hack through…
Rhubarb is of course in season too, and finding some at our local grocers (I never seem to be able to find it in supermarkets?) crumble is the obvious answer.
This recipe is based on one of Nigel Slater’s, that I got from here – but as I was doing it I remember following this last time and he uses way, way too much butter to flour and sugar. It’s impossible to crumb it with your fingers, you just end up with a pastry dough.
Serves 8-12, depending on how hungry you are…
500g rhubarb, cut into large chunks
2 Bramley apples, peeled & cored, cut into chunks
Juice of half a lemon
100g caster sugar
200g plain flour
150g caster sugar
175g salted butter, chopped into small pieces.
Preheat the oven to gas mark 6 / 200 C.
Cut up the fruit and place it in a large sauce pan, with the lemon juice, sugar and a splash of water. Cook on a low heat for 15 minutes, or until the rhubarb is a getting tender. Pour into a large ovenproof dish.
Put the flour and butter into a mixing bowl, and rub together with your fingers until you have the consistency of breadcrumbs. Then mix in the sugar and oats, and scatter loosely over the fruit.
Bake for 30 mins or until golden brown on the top.