4 minute read
with Blackberry Sauce
Autumn Crumble Slice with Blackberry Sauce
Serves 8
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by Judy Barden Next month: Chilli Chicken with Pak Choi
It Is impossible not to do a blackberry recipe when the hedgerows are full in late summer. The base is just half the crumble made into a dough and pressed into a tin. The fi lling has a mix of blackberries and plums which work well together along with cinnamon. It is lovely with a cup of tea or coff ee but to turn into a dessert you can make the sauce. Enjoy!
Ingredients
125g / 4oz cold butter cut into cubes 100g / 3 ½ oz. caster sugar 150g / 5oz ground almonds 75g / 3oz plain fl our For the fruit
175g / 6oz fresh or frozen blackberries 300g / 10 ½ oz plums 25g / 1oz caster sugar ½ tsp cinnamon For the blackberry sauce
250g /8 oz fresh or frozen blackberries 1-2tbsp caster sugar 1-2tsp lemon juice Greek yoghurt and cream to serve Heat the oven to 180C / Fan 160c / Gas 4, line a 20-23 / 8-9inch spring clipped cake tin with baking parchment or you could make 6-8 individual ones using a push pan from Lakeland.
Put the butter, sugar and ground almonds in a food processor and pulse until the mixture resembles breadcrumbs, spoon out half of the mixture into a bowl and set aside. Add the fl our and whizz again until a dough is formed. Tip the dough into the prepared tin or divide up to make individual ones. Press down the mixture with the back of a spoon or your fi ngers. Bake for 20 minutes if making a large one or 15 minutes if making individual ones. Leave to cool for a few minutes.
To prepare the fruit remove the stones from the plums and cut into quarters or even eighths if they are really big. Mix together in a bowl with the blackberries and caster sugar and cinnamon and spoon over the shortbread base. Bake for 20 minutes if making 1 large one or 15 minutes for individual ones. Sprinkle over the remaining crumble mix and bake for another 20 minutes for the large slice and 10-15 minutes for the small ones. Leave to cool slightly in the tins before turning our and serving with blackberry sauce, custard, cream, ice cream or a mixture of whipped cream and Greek yoghurt.
To make the blackberry sauce place blackberries and sugar in a pan. Cook over a gentle heat until the sugar is dissolved and the blackberries soft. Sieve to remove pips and taste, adding sugar and lemon juice to taste.
To get ahead: The completed autumn slices and sauce can be made up to a day ahead and reheated gently before serving.
To freeze: The completed autumn slices and sauce can be frozen up to 1 month ahead.
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