I hope everyone is having a lovely start to their Sunday! I am going to spend mine basking in the glorious British summer weather. It has been beautiful, if not a little too hot. Yesterday probably was not the day to go for a 20km walk across the Yorkshire countryside, I'm feeling a little sore today!
The allotment needs A LOT of work after all this sunshine, so today's task is going to be preparing the ground for my medieval herb garden. We also have some onions plants that need to go in, albeit a lot later than we would have liked.
Blackberries at the jungle style allotment!
The blackberries are also starting to ripen, I managed to pick a good load last week and I'm hoping to get some more this evening. I think it's fair to expect a jam recipe in the near future! However if anyone has any recipes or ideas for using up hedgerow fruit, I would greatly appreciate them.
Another obvious way of using up the bumper crop is to make a fruit crumble. In my case I had an array of hedgerow fruit to use up, so I decided to make a hedgerow crumble! Now in order to control sugar levels and make my crumbles slightly healthier, I cook the filling and topping separately
To make the filling I melted 1tsp butter in a large non stick pan, to this I added peeled and diced apple, washed blackberries, blackcurrants and gooseberries and gently heated until all the fruit was soft. I then added sugar to taste (I like things pretty tart, so it's probably better not to give you a quantity for this, just keep on adding and tasting.)
Whilst the fruit was softening, I made the crumble topping by combining 2 cups of oats with 1 tbsp golden syrup and 2 tbsp melted butter. I combined this mixture thoroughly and spread it out on a baking tray to cook at 180C for 15-20 minutes, until golden.
Once the fruit is cooked through and very soft, I placed it in the bottom of a large dish and sprinkled my oat topping on top. Easy!
I couldn't even wait to photograph, I had to have some!