If you venture down to our local woods at the moment, you may get something of a surprise. No, not those pesky bears picnicking again – the hedgerows are laden with blackberries, and most of them are ripe for picking.
Why is that a surprise? Well, around here, picking blackberries is usually an end of August/early September activity. However, many of these plump beauties have been ripe and ready since mid-July, with plenty more yet to ripen – see my photo below. I should be harvesting these for a few weeks to come.
I mentioned in my recent Plum & Almond Slices post that our plums are also ready much earlier than usual. We hear a lot these days about how our climate is changing, so I guess this is just one more example.
Ever the opportunist, I sprang down to the woods with my bowl and came back with a good 300g, see below.
Within a matter of hours they had been incorporated in a traybake with desiccated coconut, the berries bursting as they bake to release all that lovely jammy juice into the cake. It is topped with a crumble mix and sprinkled with nuts and seeds (see my main photo at the top of this post).
I based this substantially on a recipe I found in BBC Good Food, although it’s been adapted to my tastes in the usual ADK way.
Servings
This makes 20 squares.
Timings
25 mins to pick the berries, 15 mins to prepare and 30 mins to bake at 180C.
You Will Need
- 300g fresh blackberries
- 250g self-raising flour
- 25g oats
- 140g soft brown sugar
- 200g baking spread or margarine
- 75g desiccated coconut
- 2 eggs
- a few handfuls of sunflower seeds, pumpkin seeds and chopped nuts
Method
- Wash the blackberries in a sieve under running water, and drain.
- Turn the oven on to 180C. Grease and line a baking tray. Mine is 22cm square.
- Sieve the flour into a bowl and add the oats, sugar and spread. Mix it all up with the fingers of both hands till it forms little clumps of crumble mixture. Remove about enough to fill a mug or small cup, and set aside.
- Add the coconut to the bowl and stir in to mix, then add in the eggs. Stir to combine.
- Scrape the mixture into the tray and spread out with a spatula so it meets all four sides. Spread the berries in a layer on top.
- Next pick up the pieces of crumble that you set aside and dot them over the berries. Finally, sprinkle over a few handfuls of sunflower seeds, pumpkin seeds and chopped nuts. Aim for an even and consistent spread of crumble and sprinkles across the whole of the traybake.
- Bake for 30 mins or until done i.e. when a skewer inserted in the middle comes out clean with no wet mixture attached. Remove and allow to cool substantially in the warm tray, before moving to a wire rack to cool completely.
- When cool, cut into squares. Eat while fresh – they will all be gone within a day or two!
Customise It!
A large part of the fun of this dish is picking the blackberries, and then baking and eating them while they are so fresh. If you don’t have blackberry bushes to hand, however, you could still use other soft fruit, like raspberries or blueberries.
You can also vary the sprinkled topping to incorporate any particular faves. Next time I make this (and there will be more blackberries to come) I am tempted to add some broken up squares of white chocolate.
What music has been playing in the ADK Kitchen this week? Fear of Music, the great album by Talking Heads has been having a few plays, as I hadn’t heard it for a while. It really is a classic and I could choose many tracks to add to the Playlist. I’ll settle on this one, which I especially like for Tina Weymouth’s bassline – Cities by Talking Heads.
A Different Kitchen 