Spiced blackberry & blueberry oaty, nutty, crumble

Yesterday was the autumn equinox, so I felt that this recipe was perfect to share with you on this day as the evenings draw colder and darker.
 I actually came up with this recipe about 3-4 weeks ago, when the Blackberries were in abundance and so were Blueberries. However my little blueberry bush is still going strong now.
 Below is what I wrote in my column, however I feel the words still fit the bill today, what do you think? 


  
 Blackberries in Woodland.


  
Beyond the garden, the hedgerows are thick with their summer growth: Rose-hips are bright jewel red, Sloes are covering the rows with a blanket of dark purple and  blackberries are big and juicy this year so it seems autumn is already proving a great season for produce and I have had an amazing haul so far.
  So, with the fact that I lit the fire and wore a jumper for the first time last week,  I was craving something I always eat when autumn comes around; the humble crumble. 
   One fruit that is just still around also are blueberries which for this dish I have picked from my little bush in my garden. Using both fruits together in this recipe gives it a sweet and sour flavour and work amazing together with the oaty, nut topping.
  If the weather proves me wrong and turns warm, instead of serving this with custard, serve with a vanilla ice cream.




Spiced Blackberry & Blueberry oaty nutty crumble:



Ingredients:
(serves 4-6 people) approximately 
fruit mix:
(depending on how big your dish is)
  • 250-300g Blackberries rinsed and drained 
  • 150g Blueberries
  •   2 tbsp Caster sugar
  •   a few small knobs of unsalted butter  
Crumble topping:
  •   100g Plain flour
  •   100g Caster sugar less if you don’t like it too sweet
  •   approximately 75g Unsalted butter 
  •   100g Jumbo rolled oats
  •   a good handful Whole almonds sliced/chopped yourself
  •   1 tsp ground cassia/ cinnamon  (I used Spice Kitchen) 
  •   1 tsp ground Nutmeg or grated

N.B: If you have any crumble topping leftover, no fear, pop in a freezer bag and freeze for another day.
 Also, I have tried this recipe using “Stork” margarine and a Soya spread and both works aswell.






Method:
  •   Preheat oven to 180c 
  •   In an oven proof dish place your blackberries and your blueberries and even out. Cover with Caster sugar and the butter, set aside.
  •   Meanwhile, in a mixing bowl place in your flour and rub in the butter with your fingertips to resemble breadcrumbs.
  •   Stir in the oats, cinnamon and sugar.
  •   Sprinkle the crumble topping over your fruit mix and pat down gently evenly.
  •   pop the dish onto a flat baking tray as the mixture could overflow. Pop into the oven for 20 minutes.
  • After 20 minutes, take out and sprinkle the almonds on top and pop back into the oven for a further 10 minutes or until starting to turn golden and crisp on top.
–   Serve into bowls with piping hot vanilla custard.









Lemon,ricotta and blueberry pancakes

In our House, one of our Favourite Breakfasts have to be My Blueberry Pancakes.  Wether it is someones birthday or just because we have a bit more time on a Sunday, having this really brightens us up for the day ahead.  They’re not too sweet, not too savoury and the sensation of Blueberries popping in your mouth is like Gigantic Caviar (of course without the fish taste)!  Even as a dessert… this would be great.  

  When I last did these, I decided to change my recipe slightly as I had some ricotta to use up. I had never put it in before and thought it should add an extra maybe creaminess, tang or even make them lighter?  Well, in fact, it did all three! The new recipe worked straight away, which is always a thrill! And they were better than ever! 
 This is my new improved recipe and My Fiance loves these better so there’s no turning back! 


Lemon Ricotta and Blueberry Pancakes

Ingredients:

–  175g Self Raising Flour
–  2 tsp Caster Sugar
–  1/2 tsp Baking Powder
–  Pinch of Salt
–  1 Egg separated
–  200 ml Semi Skimmed Milk
–  1 Tsp Vanilla Extract or pod
–  100 g of Ricotta Cheese
–  1 Zest of Lemon
–  1 tbsp of melted unsalted Butter
–  Blueberries
–  Icing Sugar
–  Creme Fraiche to serve

Put the Flour, Caster Sugar, Vanilla Extract, Baking Powder and Salt into a bowl and then whisk in the Egg Yolk, milk and Ricotta until you have a nice smooth Batter.


Whisk the Egg White and Fold in to the batter.

Heat a non stick Frying Pan and use a very small amount of oil. When the pan is hot put a spoonful of mixture and flatten out with a ladle. Sprinkle some blueberries on top and you’ll start to see the bubbles forming, flip and cook the other side. 



At this point you could have a plate warming in the oven and start stacking them up to keep warm. 
 Serve the Warm Pancakes with a Sprinkling of  Icing Sugar and Creme Fraiche on the side.