Barb send me amazing "blackberry jam with lemongrass" and I searched around for the perfect vehicle to let it shine...you know, something other than my finger.
I settled on a blackberry crumble, using a topping from "Ripe" by Nigel Slater. Cyn mentioned him earlier and I've enjoyed reading his books (RIPE (fruit) and TENDER (veggies). Although...damn the man. He's making me want to roto-till my yard and turn it into a garden for fresh fruits and vegetables.
I splurged on a container of organic blackberries (no clue how much...bigger than a pint. but smaller than quart?) and lightly dusted them with castor sugar because these puppies were bitter.
They sat there for TWO DAYS without exuding a single drop of juice. I finally sprinkled them with some pomegranate juice and started the recipe.
Spread the blackberries in a pie pan, spread 3 TBL of Barb's jam on top and added 1/2 of the attached crumb topping. I can't find the exact recipe online, but this one is close. The black currant recipe uses a bit more butter, less sugar and 3 TBL of water to make "clumps" of the topping. I also added slivered almonds.
The black currant recipe in Nigel's book recommends baking for 50-60 minutes. I was concerned that would bake the life out of my blackberries, so I stopped at 35 minutes. They were bubbling at 30 minutes, but the top didn't brown much at all. Taste was fabulous, but appearance was somewhat anemic.
Next time I may try baking the topping for 20 minutes all by itself and THEN sprinkle it on top of the blackberries and finish baking it for 30-35 minutes.
Thanks Barb. Thanks Cyn.
http://xobreakfast.com/post/29156383654/plum-crumble
I settled on a blackberry crumble, using a topping from "Ripe" by Nigel Slater. Cyn mentioned him earlier and I've enjoyed reading his books (RIPE (fruit) and TENDER (veggies). Although...damn the man. He's making me want to roto-till my yard and turn it into a garden for fresh fruits and vegetables.
I splurged on a container of organic blackberries (no clue how much...bigger than a pint. but smaller than quart?) and lightly dusted them with castor sugar because these puppies were bitter.
They sat there for TWO DAYS without exuding a single drop of juice. I finally sprinkled them with some pomegranate juice and started the recipe.
Spread the blackberries in a pie pan, spread 3 TBL of Barb's jam on top and added 1/2 of the attached crumb topping. I can't find the exact recipe online, but this one is close. The black currant recipe uses a bit more butter, less sugar and 3 TBL of water to make "clumps" of the topping. I also added slivered almonds.
The black currant recipe in Nigel's book recommends baking for 50-60 minutes. I was concerned that would bake the life out of my blackberries, so I stopped at 35 minutes. They were bubbling at 30 minutes, but the top didn't brown much at all. Taste was fabulous, but appearance was somewhat anemic.
Next time I may try baking the topping for 20 minutes all by itself and THEN sprinkle it on top of the blackberries and finish baking it for 30-35 minutes.
Thanks Barb. Thanks Cyn.
http://xobreakfast.com/post/29156383654/plum-crumble