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Top 10 most delicious wild food foraging recipes - #9. Blackberry & Rosehip Crumble
Foraging for blackberries and rosehips in late summer can be satisfying in itself. Combining succulent blackberries and sumptuous rosehips with a sweet crumble topping makes it doubly worthwhile!
- 200g / 1 cup blackberries
- 200g / 1 cup rose hips
- 2 teaspoons baking powder / bicarbonate of soda
- 200g / 1 cup flour (plain)
- 100g / ½ cup butter
- 350g / 1¾ cups brown sugar
- 50g / ¼ cup sunflower seeds
- Sieve the flour, baking powder, and salt into a large bowl.
- (Preferably on a marble / granite chopping board) quickly chop up the butter into small cubes and add to the flour mixture.
- With your finger tips, crumble the butter with the flour mixture so that the butter breaks into smaller and smaller pieces.
- Once the mixture resembles breadcrumbs, mix in the brown sugar and sunflower seeds.
- Heat the blackberries and rosehips in a pan for about 10 minutes with enough water to keep the mixture from sticking. Stir occasionally.
- Spoon the mixture into an over proof dish and sprinkle with the crumble.
- Bake at 175C (350 F) for 35 - 45 minutes or until crumble is golden brown.
- Serve with warmed custard / cream / creme fraiche / vanilla ice cream.
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