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My hope is that this blog will give you a glimpse inside my life in Ireland! 

Blackberry Season in Wexford, with Crumble Recipe

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!  

Blackberry Foraging 

 
 

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! 

Blackberry Crumble 

 
 

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. 

Enjoy! 

Foraging, Round Two with Mathew 

 
 

August in Ireland has been a good month! Thanks for reading! 

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