A (Not So) Crumby Idea

Yet again, I’ve been down to the front gate and returned with a bowl full of wild blackberries.  With enough jam to last for – well – a long time, making more jam is out of the question and I did say earlier that I would have to try to make a few different things with the berries.

On the spur of the moment, I set out to make a Wild Blackberry Crumble. (Ok, that’s not true.  After dinner Dean said “Hummmm, I’m still hungry!” and that was all the prompting I needed.)

Quick as a flash I went hunting through my recipe book and then followed the mad panic to find some ingredients amongst the food we have, and then prepare and cook (what I thought would be) a second class dessert.

I only had a rectangular cake tin and Weber BBQ to work with, but the end result was First Class all the Way.

Wild Blackberry Crumble in Tin

Wild Blackberry Crumble in the Cake Tin

It was not sweet, yet not sour either.  Rather, it was ever so slightly tarty, and the crumb was just crunchy enough to nicely compliment the hot berries.  I was going to add some cinnamon to the crumb mixture, but only remembered after I’d placed it on top of the berries and by then thought “Oh well!”.

It’s been years since I’ve made any type of crumble dessert and, considering the ingredients that I don’t have on hand, I’m very proud of my little creation. The only thing that would have improved it (perhaps) was a spoonful of ice cream, but . . .

It was absolutely delicious all by itself.

I’ve added my (spur of the moment) recipe for Wild Blackberry Crumble to the Recipe page.  Enjoy!

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