Zingy Blackberry Bake

Published September 11, 2015 by Storm

September has arrived and Autumn is definitely in the air. Terracotta and gold start appearing amongst the greenery and the nights are definitely getting longer. As well as the changing colour of the leaves other colours are hard to miss along the hedgerows, the bright red of haws and rosehips, the dusty purple of sloes, the glossy black of blackberries and elderberries, and the varied hues of orchard fruits. Nature in all it’s bounty, and this year there seems to be a lot of it. A recent walk with friends saw us come home with crab apples, elderberries and blackberries; blackberries being notorious for not keeping I thought I’d better use those first.

This bake sees a thin layer of blackberries flirting with candied orange peel, under a rich yet earthy crumble topping.

For the filling

  • Enough blackberries to cover the base of an 8 inch pie dish (I use the lid of a pyrex casserole dish)
  • 1 tablespoon barley flour*
  • 2 tablespoons granulated sugar
  • 2 teaspoons candied orange peel, fairly finely diced

For the topping

  • 2 ounces barley flour*
  • 2 ounces granulated sugar
  • 1/3 teaspoon ground cinnamon
  • 2 ounces salted butter, cut into small pieces

*I haven’t tested a gluten free version but I think buckwheat flour would be the best alternative to barley flour.

Pre-heat the oven to 190ºC.

Mix the filling ingredients together and spread evenly across the base of your pie dish.

Put all the topping ingredients into a bowl and work between your fingers until you have a chunky crumble topping. Sprinkle evenly over the top of the blackberry mix.

Bake for around half an hour; the topping will be lightly golden and berry juice will be appearing around the edges of the topping when it’s done.

In a perfect world I’d serve this with clotted cream, however no-one seems to make clotted cream from goats’ milk so I made do with double. It would also be good with cinnamon ice-cream.

Obviously you could easily make a vegan version by using a dairy free spread suitable for baking, it would just be a little less rich than the buttery version.

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