And I’m not talking about little electronic emaily gadgets. Ho no. I’m talking about the food for free that I picked by the canal on the way back from work the other day.
It’s been a perfect mix of rain and sun this summer, with very few days that were dull but dry. Though the blackberries are a little early, they are absolutely splendid: 3/4 of an inch across and surprisingly sweet. Bake ’em up with apple and a crumble topping. It takes ten minutes to put together with a food processor, and five of those are spent looking for the apple peeler.
Crumble topping is demerara sugar : butter or marg : self-raising flour in the ratio 1 : 2 : 4. If you weigh out enough flour first, you can add the others to suit. You want your topping to be at least 3/4 of an inch deep.
Whizz the dry ingredients in the blender and sprinkle in a cinnamon or ginger if you feel like spicing it up.
Peel the apples and wash the blackberries and put in their cooking dishes. If you are using cooking apples sprinkle with brown sugar, but I think blackberries are nicer with coxes or braeburns and no sugar.
Pour the crumble mixture on top of the fruit and bake in a medium/hot oven for half an hour or twenty minutes depending on if you set it to medium or hot. Creme fraiche is the perfect accompianment, though there are those who like ice cream of course.