Now we are in the depths of winter and heading into the darkest nights, what better than to revive some succulent black berries foraged at the end of the summer, when the trees were still green and the hedgerow heavy with bounty.
Well that’s what I did this weekend and it has made the most comforting, heady and luxurious crumble – perfect for the coming celebrations (and the leftovers even make for a hearty breakfast with soya yogurt on it!).
While I was preparing this dish it took me back to the moment I went out to picj the fruit and my first foray into foraging!
Many of you are probably familiar with this if you’ve ever been strawberry, raspberry or blackberry picking.
There are so many benefits foraging for food;
- It’s FREE!
- If you have kids, they’ll love picking the berries AND it’s educational because they learn where their food comes from.
- All you need is a container to carry your collected goods… That’s it!
On the September weekend I went out with my clumberpoo (clumber spaniel cross poodle) for a walk it was on a nearby nature reserve and noticed thousands of blackberries growing from pretty much every single bush in sight.
That evening I came back fully equipped with container and grandmother, and off we went foraging.
However, not everyone is crumble confident so here are my major tips!
FIRST TIME CRUMBLERS: If you take one thing away from this post, let it be this: If you’re a first time crumble maker (like I was), make sure you set aside enough time for the actual crumble making section. I was slightly naive in thinking that I could just chuck the flour, sugar and vegan butter into a bowl together and it would all magically unite to form the perfectly crumb sized crumble pieces… hindsight is a wonderful thing.
Anyway, the fact that the rest of the recipe is a doddle balances out the time it takes to make the crumble (around 20 minutes).
This recipe is super easy and I hope you guys love it as much as I did!
250g plain flour
170g VitaLite (or any vegan butter alternative)
160g brown sugar
Fruit filling ingredients:
A heap of blackberries (around 1 bowl full)
2 tbsp plain flour
4 tbsp brown sugar
A dash of cinnamon
Optional: 1 cooking apple
- Preheat your oven to 170C
- Add your flour and sugar into a bowl and mix well. Slowly add your vegan butter into the mix and persist until you have a breadcrumb-like consistency.
- Pop your washed fruit into your chosen cooking dish and add the sugar, flour and cinnamon, stir well (I did mine with my hands but if you don’t fancy getting messy then a spoon will do just fine).
- If you’ve decided to add apple into your crumble, at this stage you need to chop it up into slices and lay it out on top of the blackberries.
- Spoon your crumble mix on top of your fruit and place in the oven for 30-35 minutes or until your crumble is golden.
Are you custard or a cream person? I served mine with Alpro’s vegan custard, but if you’re more of a cream person, they do a vegan version of that too!
You may have seen our exposé on a pig farm supplying Morrisons. Now, we have incredible news. The Estate where it is located – DIRECTLY DUE TO OUR INVESTIGATION – are planning to “get the buildings vacated in the quickest time possible”. We have also been informed by locals that there are plans to demolish the farm. This exposé was funded by you – our supporters!