I've been making a lot of comments lately along the lines of 'it's definitely autumn' and 'I think I need snuggly night things now'. I'm also planning on buying a load more slipper socks this weekend, along with another bunch of tights. I'm currently stubornly sticking in the clothing stage of wearing summer dresses with chunky cardigans as a small attempt to keep warm but the number of days I can get away with walking around with bare legs is limited. It's getting cold - tights are necessary. Much like this crumble.
I think my food blogger senses might be a little off. I wanted to make autumnal crumbles in July, I've still got courgette recipes I'm dying to give a go and I'm trying hard to resist baking Christmas cakes months early. For the sake of my blog stats I should be baking slightly ahead of season then posting just in time to catch all those searching for seasonal recipes but baking what and when you like is much more fun. Let that serve as a warning - you may well see courgette recipes on here in December. Seriously, I have some waiting for me in the freezer and for what I want to use them for, frozen will be fine. Luckily, this is one recipe that I did make which happily fits in with the seasons.
I decided I didn't want to make blackberry jam this year. I made peach jam instead. There was no way I was going to miss out of blackberry picking though because I love it so much. There is something so satisfying about baking with fruit and veg that you have picked yourself and having discovered how nice fruit roasted in sparkling wine tastes (another recipe which I'll hopefully get to post this autumn) I thought I'd play host to the whims of my mind and make one of those crumbles I'd been fancying.
Have you ever roasted fruit in wine before? It's absolutely gorgeous. It was a Paul Hollywood recipe which made me try it the first time and I know I'll be using the idea again. It's a great way to use up th last of a bottle of wine opened a night or two before rather than throwing it down the sink. It was some windfall pears that got the alcohol treatment first but I can honestly say it works just as wonderfully with blackberries. The berry layer slowly bursts while it roasts to form a deep lagoon with just enough remaining whole berries swim languidly in the oozing pool of juices, thickened by a little cornflour to slow the drift of your senses as they sink into the intese fruitiness so the passion lasts longer. The chunky crumble scattered on top provides the enough contrasting resistance to remind you of the wild origins of the bramble blackberries - clusters of rugged oats, toasty hazenuts and caramel sugar tones all wrapped up in a sheath of melted butter.
You will want to drink to juices of the roasted fruit before sprinkling over the nutty oat crumble. A fruity blackberry gravy if you will. Don't say I didn't warn you.
I could easily eat this for breakfast. And why not? I like to add only a little sugar to crumbles unlike a lot of other sugar heaped recipes because I want to really taste the fruit. It is that beautiful tang that really wakes up up so you can pay attention to all the virtues of what you are consuming. Why would you want to miss a moment of it?
Chunky Blackberry Hazelnut Crumble
An intensely fruity, juicy foraged blackberry crumble made with roasted fruit and topped with buttery oats and crunchy hazelnuts and almonds.
IngredientsFor the fruit layer:
- 300-400g blackberries, rinsed and drained
- 1 tbsp cornflour
- 4 tsp demerara sugar, or to taste
- 100 ml white wine, sparkling or still
- 30g plain flour
- 30g oats
- 15g demerara sugar
- 1 tsp cinnamon
- 30g butter, melted
- 30g pecans, roughly chopped
- 15g flaked almonds
1. Set the oven to 200 C/180 C fan. Toss the blackberries with the sugar and cornflour, place into an ovenproof dish and pour over the wine. Roast in the oven for about 20 minutes.2. Meanwhile, prepare the crumble topping. Combine the flour, sugar, oats and cinnamon. Mix through the melted butter then stir through the nuts. Drain the fruit of any juices which you think are too much (don't bother if you prefer a more liquidy crumble) and sprinkle over the topping.3. Return to the oven for 20-30 minutes until the underneath is bubbling and the crumble is golden brown and looks toasted. Serve straight away with custard, cream or ice cream or simply on it's own.
The challenges I'd like to enter this Blackberry Crumble recipe into are:
Janine's Baking with Spirit over at Cake of the Week where the theme is 'acquired taste' - I don't like to drink alcohol but I very quickly acquired a taste for it in baking.
Shaheen's Vegetable Palette over at Allotment 2 Kitchen where the blackberry hues easily fit into her purples and blues theme.
Four Seasons Food which has an ideal theme of 'getting fruity' and is hosted this month by Louisa of Eat Your Veg, alternatively with Anneli from Delicieux.
The No Waste Food Challenge, this month hosted by Mireille from Chef Mireille's East West Realm on behalf of Elizabeth from Elizabeth's Kitchen Diary. I used up the last of a gift sized bottle of sparkling wine which I had opened to bake something else with.