Jewelled Blackcurrant Crumble

 What a superb time of year when all of those summer berries are at their best! I have friends with huge clusters of blackcurrant bushes in their gardens who have enjoyed collecting the fruits and now have an abundance of fruit they are not quite sure what to do with. This is where I come in to gladly take it of their hands. Now, I must admit blackcurrants are not something I have had the pleasure of cooking before, but I have read wonderful recipes about making a 'beena of sorts which sounded delicious and of course blackberry jam which I can almost taste spread over warmed croissants. With all of these recipes in mind I willingly accepted my large punnet of blackberries and deposited in the fridge waiting for time to lovingly make these delicacies. Now, with it being summer holidays all good intentions went out of the window and about a week later I opened the fridge to see sorry looking little blackberries looking back at me. The time had come! Out came the trusty old crumble recipe and that is what they became. Upon placing this on the table, it was devoured with such ferocity I didn't even get a picture of it as a whole. Hubby dubbed this the best crumble he has ever tasted, it will be a firm favourite of mine too.

For speed I made the crumble mix in the food processor, I know this is not traditional and doesn't make a rubbley crumble mixture associated with a crumble, however, it does make a topping and can be left to blitz whilst you do one of the 101 other things that need doing. Please feel free to get your fingers in and rub if you require a more breadcrumb like texture and have the time!

Ingredients:

450g Blackcurrants, washed with all stalks removed
2 tbsp Caster Sugar
225g Plain Flour
75g Butter
75-110g Light Soft Brown Sugar

1. Preheat the oven to 180 C
2. Tip the blackcurrants into an oven dish or pie dish.
3. Sprinkle the caster sugar on top
4. Blitz (or rub) the butter and flour and brown sugar until combined and tip over the fruit.
5. Bake for 30-40 minutes.
 Enjoy with custard, cream or ice cream (or all 3 if you are feeling naughty)