With the warmer spring and lots of later rain the blackberries are out earlier this year and there are bumper crops spouting up in hedgerows that are perfect for a crumble.
You can change this to soft fruit to taste. Blackberries work well with apple in a crumble as well though this time I just did blackberries since we had so many!
Begin by washing the 450g blackberries and removing any stalks. Put in a pie dish and sprinkle over 2 tbsp caster sugar.
In a bowl put 225g plain flour and 75g butter and rub the butter into the flour very gently so that the mix resembles bread crumbs.
Then add in 100g brown sugar (you can add more or less to taste) to this and gently mix in.
Spread this over the fruit and gently push it down.
Bake for about 35 minutes at 180 degrees C until the topping has slightly browned and is crunchy.
Serve with creme fraiche, custard or ice cream.
This was demolished by 4 kids and 3 adults in about 5 minutes! Going to make a different one later this week with apples and rolled oat topping so will post that up after I've done it.