Friday, 8 August 2014

Blackberry-picking with kids

It's raining, it's pouring, all the evening... And what a glorious morning we had, it was sunny but not too hot, just a perfect day to go blackberry-picking. If we walk the longer way into town, via the flood fields, it is a pure haven of lush grass and bushes. It is also a wonderful area for foraging, with a lot of blackberries, hawthorn berries, wild apples and sloes. I will be picking the apples and sloes for jams later in the year.



But now it's the blackberry season, when the berries are at their sweetest. There were four of us: my Mum, niece Sasha, younger son Eddie and I.



We quickly filled several punnets, enough to make a crumble for today's dinner, and put some in the freezer.

Some of our picked berries


Eddie tried his best to fill his punnet, as he wanted to be the first one to finish his task, and be the winner.




As we were walking and picking the blackberries, we found a lot of sloes, which will be great later in the year. I am not a gin drinker, so won't be making any sloe gin, but will try to make some pickled sloes or sloe jelly.


We also discovered a mystery berry, which looked similar to the blackberry, but it was trailing low on the ground, and tasted like a mix between the blackberry and raspberry. As my clever friends on Facebook pointed out, it happened to be a berry called dewberry. I confess I never noticed it before locally.

Dewberry


Apple and blackberry crumble
Ingredients:
2 big apples
500g blackberries
75g demerara sugar
1tsp cinnamon
for the crumble:
75g demerara sugar
60g softened butter+ more for the tray
60g plain flour
60g oats

Prepare the crumble by rubbing together the sugar, softened butter, flour and oats. Don't overwork the crumble, as it might get too heavy.
You can make more of a crumble topping, I prefer it as a lighter layer rather than a thick lid of crumbs.
Slice the apples and arrange them on the buttered deep tray or dish. Place the berries. Top up with the sugar and cinnamon, then add a crumble topping. Bake in the oven preheated to 180C for 40-45 minutes, until the crumbs are golden brown and the fruit is bubbling.
Serve hot with the ice cream.


Country Kids from Coombe Mill Family Farm Holidays Cornwall

12 comments:

  1. You did really well with all those blackberries, though it still seems a bit early for them I would have thought. Well done for finding dewberries too - what a treasure. And I bet that crumble was delicious.

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    1. Thank you Choclette! The crumble was lovely, and we managed to slaughter a tub of Kelly's ice cream with it as well.

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  2. I love blackberry picking - Really must go soon as often we leave it until september but i think this year now is the best time to go. Great recipe too! #countrykids

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    1. I've seen quite a few people on the same mission. Thankfully, a lot of bushes are behind a forest of nettles, so there will be plenty left for the birds, where people cannot get through.

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  3. Lovely big berries. Ours are not ready yet. How wonderful to be enjoying crumble, already. Yum! #CountryKids

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    1. Crumble is fab, easy to make and sooo tasty

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  4. The crumble looks delicious! It's fun and rewarding to forage and you managed to get quite a haul there. Thanks for linking up and sharing with Country Kids.

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    1. Thank you, Fiona! I was pleased to see that my little man is a deidcated hunter-gatherer.

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  5. Oh yummy! One of my favourite things is blackberry picking and I'm loving that it's that time of year again.

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    1. I also love picking apples, can't wait for our apples to ripen

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  6. Awww that crumble looks so nice! Lovely lovely to eat something that you picked =) #countrykids

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    1. Isn't it just? I love foraging. Free food!

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