Wednesday, 24 July 2013
Recipe: Loganberry (Or Any Other Soft Fruit) Crumble
In the hedgerow running along the side of our French house is a large loganberry bush. It is not wild, someone must have planted it once upon a time, but it might as well be. I honestly can’t believe that we only just spotted it a few weeks ago. A productive half hour was spent plucking the fruit from among the brambles and they sat in a bowl on the kitchen counter whilst my Mother lamented for a while that she did not have a suitable pan or any jamming sugar to make a jar or two of quick loganberry jam.
After a while, it came to us. Why not make our loganberry crop into a quick and easy crumble (I think in America this is called a Crisp, correct me someone if I am wrong?) to serve up for dessert with lashings of vanilla ice cream. (As I type I’m actually preparing to head out to Tescos. We brought back the rest of the crop with us to make another crumble here in England, and someone, (yes, I’m looking at you Mummy when you finally get around to reading this) forgot to buy enough double cream to make vanilla ice cream to go with the crumble!) This recipe may have been made here using loganberries, but it is suitable to be made with any other soft fruit, I’m thinking berries here like raspberries, strawberries and blackberries, but I think peaches might work rather well too. Once you’ve got the crumble topping down, experiment!
This delicious, versatile crumble recipe works with any soft, summer fruit you can find in the hedgerows.
- Enough berries to cover the bottom about 2 inches deep in your dish.
- 1 tbsp Soft Brown Sugar
- Grated rind of 1/2 Lemon
- 170g (6 oz) Plain Flour
- 100g (3 1/2 oz) Cold Unsalted Butter
- 55g (2 oz) Golden Caster Sugar
- Pre-heat your oven to 180 degrees (355 degrees fahrenheit).
- Sprinkle the soft brown sugar and the lemon rind over the berries in your chosen (oven proof) dish. Set aside while you make your crumble topping.
- To make the crumble, cut the cold butter into small pieces and add to a large bowl with the flour. Using your fingers, rub the butter and flour together. It should start to form a very lumpy, sandy consistency. Large crumbs that cling together. Basically, it should look like crumble cooking, but uncooked. Repeat with the sugar.
- Sprinkle your topping over the fruit making sure all of the berries are covered.
- Cook for half an hour until the top is golden.
- Delicious served with vanilla ice cream.
And finally I’m going to leave you with a snapshot from the evening walk my Mother and I took post crumble enjoyment. Amusing trivia. When in England, cows in the field are just cows in a field. However, because when I was a small child I used to call cows ‘moo cows’, so when in France, all cows are called ‘moo cows’ by all the family. It is little things like this that make me love spending time with my family so much.