Recipe: Fruit Crumble

In honor of Kim Ayres raiding of the bramble bushes of Scotland and that he linked to an awesome recipe for his wife's bramble crumble, I push it forward for this recipe Monday. Kim notes in his post that his wife "cooks without a net," something I tend to do as well. As a result the recipe is very general. Things get added and combined and it gets cooked "until it looks ready." Please note that his measurements are from the "east side of the pond," so convert accordingly.

Don't forget to go and read his blog and listen to his delicious telling of the Great Bramble Hunt of 2007!

• Rub 4 ounces of butter into 8 ounces of self-raising flour (or a mix of flour and oats), then mix in about 4 ounces of sugar (brown or white – it’s up to you).


• Place 1 pound of blackberries (or any fruit you want) into an oven-proof dish and sprinkle on sugar (how much sugar gets very vague at this point – “to taste” is my wife’s phrase – as it depends on how sweet or sharp the fruit is – but it could be up to a couple of ounces).


• Mix it together.


• Pour the flour/butter/sugar mix onto the top and place into an oven for about 40 minutes (or “until it looks ready…”) at Gas Mark 4 or 5

Kim reports, "serves one to six people, depending on your lifestyle. Serve with thick fresh cream, or good quality vanilla ice cream. Eat until nearly sick and have gained several pounds in weight."