Date: September 2021
It is impossible not to do a blackberry recipe when the hedgerows are full in late summer. The base is just half the crumble made into a dough and pressed into a tin. The filling has a mix of blackberries and plums which work well together along with cinnamon. It is lovely with a cup of tea or coffee but to turn into a dessert you can make the sauce. Enjoy!
For the fruit
For the blackberry sauce
Heat the oven to 180C / Fan 160c / Gas 4, line a 20-23 / 8-9inch spring clipped cake tin with baking parchment or you could make 6-8 individual ones using a push pan from Lakeland.
Put the butter, sugar and ground almonds in a food processor and pulse until the mixture resembles breadcrumbs, spoon out half of the mixture into a bowl and set aside. Add the flour and whizz again until a dough is formed. Tip the dough into the prepared tin or divide up to make individual ones. Press down the mixture with the back of a spoon or your fingers. Bake for 20 minutes if making a large one or 15 minutes if making individual ones. Leave to cool for a few minutes.
To prepare the fruit remove the stones from the plums and cut into quarters or even eighths if they are really big. Mix together in a bowl with the blackberries and caster sugar and cinnamon and spoon over the shortbread base. Bake for 20 minutes if making 1 large one or 15 minutes for individual ones. Sprinkle over the remaining crumble mix and bake for another 20 minutes for the large slice and 10-15 minutes for the small ones. Leave to cool slightly in the tins before turning our and serving with blackberry sauce, custard, cream, ice cream or a mixture of whipped cream and Greek yoghurt.
To make the blackberry sauce place blackberries and sugar in a pan. Cook over a gentle heat until the sugar is dissolved and the blackberries soft. Sieve to remove pips and taste, adding sugar and lemon juice to taste.
To get ahead: The completed autumn slices and sauce can be made up to a day ahead and reheated gently before serving.
To freeze: The completed autumn slices and sauce can be frozen up to 1 month ahead.