Blackberry Season in Wexford, with Crumble Recipe
August is Blackberry Season in Wexford!
While running on a trail both Mathew and I frequent we noticed bushes and bushes of wild blackberries. Seriously, they were everywhere. Blackberries are a fruit eaten in our home daily, and year around, so we were both quite excited. “Can we pick these blackberries?” we wondered.
Well honestly as we had this thought my friend Deirdre rang suggesting we try making blackberry jam from scratch, which included picking the berries. “An integral part of every Irish childhood,” she said. I was so excited, as was Mathew! Fresh, local, wild blackberries for jam, smoothies, and crumble (crisp), yes please!
Jam Making at Deirdre's Country Home
We Googled to find a jam recipe, and used a version of this recipe. Three ingredients, blackberries, sugar, and lemon, and it is quite tasty!
Yields 8 Servings
- 2 pounds (1kg) Blackberries
- At times I will use a combination of raspberries and blueberries in addition to the blackberries
- 1/2 cup (64 grams) Sugar, divided
- 1 1/4 cups (160 grams) Flour, divided
- Juice and zest of 1 Lemon
- 1/4 cup (32 grams) Coconut Palm Sugar (or Brown Sugar)
- 1 cup (128 grams) of Oats
- 1 stick (113 grams) of cold Butter
- 1/2 cup (64 grams) sliced Almonds (optional)
Preheat oven to 350F/180C
In a bowl combine the fruit, 1/4 cup sugar, 1/4 flour, and the lemon juice and zest. Pour mixture into a pie or baking dish.
For the crumble topping, combine the remaining 1 cup flour, 1/4 sugar, coconut palm sugar, and oats. Dice the cold butter and add to flour mixture and combine with hands until butter is pea-sized, work quickly so butter stays cold. (Note, if I had a food processor I would do this entire process in the machine). Add the almonds, mix well.
Place the crumble mixture evenly over the fruit. Bake for 30-40 minutes until fruit is bubbling and topping is crisp and golden.
Foraging, Round Two with Mathew
August in Ireland has been a good month! Thanks for reading!