And for all you massive blackberry fans out there (you know who you are) we have some top trivia for you to bore your mates with. Hurrah!
Did you know...
· The blackberries are known by a variety of names, including; brambleberries, bramble, dewberry, thimbleberry and lawers.
· The best time to pick blackberries is late August until November. The early, ripening berries are often the best and sweetest.
· There is a tradition to not pick brambles until after the 29th September (Michaelmas) due to the devil visiting the bushes and spitting or stamping (or worse) on the berries, rendering them unfit. It's likely that this is a reference to frost or a type of mould (grey botrytis cinerea) that can damage the fruit later in the season.
· Archaeological evidence suggests we have been eating blackberries for at least 8,000 years.
· Blackberries are a good source of vitamin C, and also dietary fibre due to their tiny seeds.
· Brambles contain a mild analgesic in the form of salicylates - useful in combating the effects of an autumnal sore throat.
Blackberry Pear Crumble with Cherry Muesli Topping
- 300g blackberries
- 2 ripe pears, peeled, cored and roughly chopped
- 1 tbsp lemon juice
- 3 tbsp light brown muscovado sugar
- 150g Bacheldre Watermill Stoneground Spelt Flour
- 100g cold butter, cubed
- 50g Dorset Cereals Super Cranberry, Cherry & Almond Muesli
Preheat the oven to 180°C, gas mark 4. Lightly grease a 1-litre shallow ovenproof dish. Place the blackberries and chopped pears in the bottom of the dish and sprinkle over the lemon juice and 1 tablespoon of the sugar. Set aside while you make the crumble topping.
Place the flour in a bowl, add the butter and rub in lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining sugar and the muesli. Sprinkle the crumble topping over the fruit and press down lightly.
Place the dish on a baking tray and cook for 35-40 minutes until the topping is golden brown, the blackberries are just releasing their juices and the pears are tender. Allow to stand for about 10 minutes before serving with clotted cream.
35 minutes to 40 minutes
Per serving: 478 kcal, Sugars 31.5g, Fat 23.2g, Salt 0.5g
Recipe extract from Waitrose.com
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