A campfire crumble to keep winter away

Just because it’s a work day not a holiday doesn’t mean outside is out of bounds. While we still have light evenings and warm(ish) weather, give yourself the treat of fresh air….even if it’s just for an hour.

 

blackberryingIf you’re lucky enough to live in or near a patch of countryside, nip out and gather a bowlful of blackberries. If not, make do with whatever fruit you have in the garden or fridge – apples, blueberries, raspberries.

Gather some kindling and dry wood and build a small fire. It could be a campfire in the wood, a rocket stove on the patio…whatever and wherever.

Mix the fruit with a good couple of spoons of sugar (we like light muscovado, but you can use anything sweet, including maple syrup, Sweet Freedom, agave nectar or honey). Set it bubbling for five or 10 minutes over your fire. It wants to still have a bit of shape, but be tender and sweet.

blackberry crumbleNow for the crumble topping. Mix a handful of oats or breadcrumbs with some chopped nuts or desiccated coconut. Stir in a good spoonful of muscovado (it really does make a difference to the taste of the topping). Melt a generous knob of butter or low fat something or other (coconut oil works too) in a frying pan and fry the topping mix till its gently browned and fragrant.

Put your fruit into bowls and sprinkle over the deconstructed crumble topping. Serve with something creamy.

You can rush inside now if you really must, but you might just find you want to stay out, even if it means wrapping up in blankets. If enough of us brave the British autumn, perhaps winter will stay away!

 

 

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2 Comments

  1. Just tried this with some blackberries I had stored in the freezer from earlier this year, added some chopped pecans to the topping and it was lovely.

    Only issue I had was I cooked the topping a little too long and I didn’t have anything creamy to add at the end.

    I love the simplicity of this though, thank you.

  2. Why had I never thought of doing crumble in a frying pan before!
    Thanks so much, off to try this soon.
    Peter

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