Blackberry crumble with honeyed creme fraiche Recipe
Seasonal English blackberry crumble served with a thick honeyed creme fraiche.
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30mins
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0mn
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0mn
- Blackberries : 500 g
- Lemon(s) : 1 whole
- Caster sugar : 70 g
- Lemon juice : 10 ml
- For the crumble
- Unsalted butter : 100 g
- Plain flour : 200 g
- Caster sugar : 100 g
- For the garnish(es)
- Thick crème fraiche : 125 g
- Honey : 1 tbsp
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1. FOR THE CRUMBLE
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. -
2. FOR THE CREME FRAICHE
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.»
