Late summer is the perfect time to go foraging for blackberries. One of the most abundant free foods along our canals, they provide a healthy treat and are a great excuse to spend some quality time by the water.
Blackberries aren’t fussy about where they grow. Whether you live in the city centre or out in the countryside you’re bound to be able to find some along our towpaths. Late August and early September are the perfect time to go out hunting for them.
You can store the berries in the fridge for a few days if you’re not using them straight away.
You can freeze blackberries and cook with them straight from the freezer without defrosting.
Before you cook or eat them give them a good rinse with cold water as they might be harbouring some fruit worms. These are harmless but probably not what you want to eat.
Blackberries are great straight to eat raw, add to porridge or make jam with. However, it’s hard to beat a blackberry and apple crumble. Here’s our favourite recipe:
Cut the apples up into one-inch chunks and add to a greased baking dish. Add the blackberries and grate the zest of the lemon over the fruit. Juice the lemon and mix this in with the fruit.
Sprinkle the demerara sugar over the top
With your fingertips rub the butter into the flour and then stir in your sugar, cinnamon and almonds/oats/coconut. Mix it all together and sprinkle the crumbs over the fruit.
Bake in the oven at 180 degrees until the top is golden and the fruit is bubbling up around the edges of the dish.
Last date edited: 10 August 2018