Jumble Crumble
Foraging apprentice

This is my foraging ‘teehee’ face, if you hadn’t noticed. There are a couple of classic solutions to a glut of foraged items in the countryside handbook… one is to make jam, and the other is crumble.

Foraging
Jumble Crumble

And a glut indeed… look at our wonderful spoils from this weekend! Blackberries have just started to ripen (only when we’re further afield than the Rollrights, as it’s very high up here so they’re nowhere near ripe yet!), so we stopped in a couple of places (by a road, and in a churchyard!) to pick those. The apples come from a heavily laden apple tree in our front drive – we’re currently pondering what to do when they all start to ripen at once… cider perhaps?

Jumble Crumble

The blue berries are called “Oregon Grapes” or “Oregon Hollyberries” – not native then we would assume, but apparently quite pervasive in car parks! My foraging book tells me that they are rather sharp and inedible raw, so I’ve been mixing them with other sweeter fruits (and sugar) for cooked recipes. So as you can see from the images above… you want to peel, slice and stew your apples in hot water for 10 mins or until soft, and in the meantime wash your other fruits (and remove any stems). Add all to an ovenproof dish and sprinkle with sugar.
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Stumbled across this in Chipping Norton today… cute! Not actually mine unfortunately though…
Jumble Crumble
Jumble Crumble

Then make your crumble topping! Here are Delia’s measurements… you simply crumble these together lightly with your fingertips and then sprinkle over the mixture as I’m doing in the image below. Or buy a packet of crumble topping if you’re feeling lazy. I won’t judge you.

Jumble Crumble

Bake for 25 minutes and the results are… an extremely cheap crumble, with some interesting flavours running through it from the many fruits which led me to christen it the “jumble crumble”. Definitely try this at home.
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