As blackberries are really coming in to their own now and I have seen a heap of my online friends foraging for the beautiful, deep purple fruit. I thought I’d inspire you all to throw them in to a gently spiced, super comforting crumble. Amazingly simple to make, fulfilling and not overly sweet, I promise you will be making this over and over in to the autumn.
Paired up with just ripe conference pears, nutmeg, cinnamon and cloves it is the perfect balance of naturally sweet with an after hit of spicy warmth. All you need to do is, top the fresh out of the oven crumble, with deliciously vanilla melting ice cream. I hope it becomes a firm favourite in your household.
As January is finally over, wow that was a long month right? I’m looking forward to Spring, I know it’s not here yet. But as soon as I see daffodils, I get excited for bright food, flowers and the prospect of sunny cold days. This recipe is inspired by a meringue I saw in the latest edition of Sainsbury’s magazine. Combining pineapple, coconut and passion fruit. I’ve wanted to practice my pastry skills a bit more and these tart cases have remained unused since I bought them.
Shortcrust pastry, caramelised pineapple, coconut cream and shavings, topped with a helping of tangy passion fruit. Flavours that simply go together, a mixture of textures and tangs that can transport you straight in to Spring, sort of.