Seasonal English blackberry crumble served with a thick honeyed creme fraiche.
Pre heat the oven to 200c.
Zest the lemon and squeeze the juice.
Place the blackberries into a baking dish, sprinkle over the sugar and lemon zest and juice.
Place the cold butter, salt and flour together in a food processor.
Pulse until the mixture resembles fine breadcrumbs, then add the sugar and just bring together, do not overwork. This ensures that the mixture does not cake up, but keeps the crumble nice and loose.
Spread evenly over the blackberries and bake in the pre heated oven for 20 minutes, or until nice and golden.
Mix the creme fraiche and honey together and refrigerate.
Serve the crumble warm with a dollop of the creme fraiche.
«Add some bramley apples for a more traditional crumble and serve with fresh custard.»