Earlier in the week I noticed that there were blackberries growing wild in every hedgerow, including the one across from my little property. I decided I had to use them, so went out berry picking one evening. Of course, this being Ireland, a delightful older man pulled up in a battered vehicle and introduced himself. Turns out he was actually born in “my” house 79 years ago, and he still lives down the road, where he raises bees and makes honey (he gave me a jar). We had a lovely chat. Then my neighbor behind stopped by and gave me a jar of her own zucchini-ginger jam (she has an extensive garden, and has already given me carrots, onions, and a humongous round zucchini. The Irish not only love to talk, the try to feed you. I’m not complaining!
So I sallied forth to make a recipe from the cookbook, using my handpicked blackberries. Also Bramley apples, which I love—they may look a bit lumpy, but they cook well and last a long time.
Apple, Blackberry and Marmalade Crumble
From Clare Connery’s Irish Cooking (with a few tweaks)
Ingredients:
1 lb. Bramley apples, peeled, cored and sliced (this turned out to be 2 apples)
1 Tblsp lemon juice
3 oz. caster sugar
2 fluid oz. water
2 Tblsp marmalade
4 oz. fresh blackberries, washed (I actually used a bit more)
Instructions:
Preheat the oven to 400 degrees F. [Important note: this was my first excursion with my new Neff Slide-and-Hide oven, as seen on The Great British Baking Show. While it took a bit of time to decipher the icons which are the only instructions, we are now getting along just fine. And the door really does gently slide under the oven compartment, which is a big plus in a small kitchen.)
Grease and butter a 1-1/2 pint (or larger) ovenproof dish.
Put the prepared apples in a saucepan along with the lemon juice, water and sugar. Cook over low heat until the apples begin to soften—about 10 minutes—stirring occasionally. Stir in the marmalade and blackberries and mix gently.
Pour the mixture into the oven-proof dish and prepare the topping.
Crumble Topping:
Ingredients:
Grease and butter a 1-1/2 pint (or larger) ovenproof dish.
Put the prepared apples in a saucepan along with the lemon juice, water and sugar. Cook over low heat until the apples begin to soften—about 10 minutes—stirring occasionally. Stir in the marmalade and blackberries and mix gently.
Pour the mixture into the oven-proof dish and prepare the topping.
Crumble Topping:
Ingredients:
1-1/2 oz. butter
3 oz. plain flour
1-1/2 oz. demerara sugar
3 oz. plain flour
1-1/2 oz. demerara sugar
Instructions:
Rub the butter into the flour, then stir in the sugar (the
mixture should look like coarse crumbs). Scatter the mixture over the fruit in
the dish and press down slightly.
Place in the preheated oven and bake for about 25 minutes, until the topping is golden. (Depending on your dish, you may want to put a cookie sheet on the shelf below in case the crumble overflows.)
According to Connery, you can substitute rhubarb, gooseberries or plums for the apples (leaving out the blackberries). You can also substitute quick-cooking oats for some or all of the flour in the topping.
Giveaway alert! Since I’m between books, I’d like to offer a copy of the expanded Connery book, which includes comments on Irish folklore, myths and history as well as most of the same recipes and pictures. Leave a comment below, and tell us what your favorite Irish recipe is!
Place in the preheated oven and bake for about 25 minutes, until the topping is golden. (Depending on your dish, you may want to put a cookie sheet on the shelf below in case the crumble overflows.)
According to Connery, you can substitute rhubarb, gooseberries or plums for the apples (leaving out the blackberries). You can also substitute quick-cooking oats for some or all of the flour in the topping.
Giveaway alert! Since I’m between books, I’d like to offer a copy of the expanded Connery book, which includes comments on Irish folklore, myths and history as well as most of the same recipes and pictures. Leave a comment below, and tell us what your favorite Irish recipe is!
My house is the little one on the left with the two chimneys |
When I visited Ireland, I was most impressed by the simply cooked seafood, including fish varieties the we don't have here in the Pacific Northwest. But I most often cook good Irish scones.
ReplyDeleteI'm not sure I know any Irish recipes, but I love cookbooks and this one sounds wonderful.
ReplyDeleteWendy
clarksrfun at gmail dot com
Irish soda bread is the only one I attempted, and it was good.
ReplyDeletebrowninggloria@hotmail.com
I was just about to ask where I can find that cookbook! I'm not sure i ever prepared a true Irish recipe. Perhaps the Soda Bread was since it came from someone's Irish grandmother!
ReplyDeletejmpurcel at hotmail dot come
I love cabbage and ham. Irish stew is good in the winter. worwichistory101@hotmail.com
ReplyDeleteIrish Soda Bread is likely the only Irish recipe that I make. But my family and I love it especially in winter, served with good butter and soup or stew.
ReplyDeletelittle lamb lst at yahoo dot com
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ReplyDeleteCorn Beef and Cabbage is soothing during the winter and stew as well. saubleb(at)gmail(dot)com
ReplyDeleteSheila dear, what, pray tell, is "caster sugar"? A name Google doesn't know for granulated sugar?
ReplyDeleteFrom FOOD52:Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between.
DeleteYup, the fine white stuff (not superfine). I'd take pictures of the offerings of sugar at the market, but it would take a whole series of pictures. And don't get me started on the kinds of salt.
DeleteI enjoy fish recipes the most since they are unique to each area. elliotbencan(at)hotmail(dot)com
ReplyDeleteI'm not totally sure it's Irish, and I love the creamed salt cod my mother used to make over 50 years ago - we had to soak/rinse/repeat the cod (which came in a little wooden box) for days, or so it seemed. Good stuff! pjcoldren[at]tm.net
ReplyDeleteI have a blackberry bush and enjoy picking them whenever I want them. This Irish book would be cool to read as I'm part Irish through my grandmother's parents. My comfort food is Colcannon. bluedawn95864 at gmail dot com
ReplyDeleteI don’t know how authentic it is but I like Irish stew.
ReplyDeletesgiden at verizon(.)net
I love Irish stew--already made it here once on this trip, with spring lamb.
DeleteWe are so used to you going to Ireland it seems almost routine, but then I stop and think wow, Ireland! Beautiful photo. There is always corned beef and cabbage of course, but a couple of years ago I found a recipe for colcannon and I loved it. Thanks for the giveaway.
ReplyDeletesallycootie(at)gmail(dot)com
Am I the only person who does not really know what caster sugar and demerara sugar are? I can find neither in the store where I shop. What would be good substitutes? jmpurcel at hotmail dot com
ReplyDeleteWisegeek.com:Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. It is suitable for a number of cooking and baking projects, and tends to be very popular as a sweetener for tea and coffee. Many grocers stock demerara sugar along with other specialty sugars, often in small packages for consumers who simply want to experiment with it
DeleteFields in Skibbereen has an aisle filled with different flours and sugars. The demerara sugar adds just a bit of crunch to the topping here.
DeleteMy husband uses a recipe from an Irish cookbook for brown bread.
ReplyDeleteI need to try making this crumble. I have a bunch of wild dewberries in the freezer that would work well! My Irish "cooking" has been limited to oatmeal and Irish whiskey.
patdupuy@yahoo.com
Even if you don't cook with it, the pictures are wonderful!
DeleteA lovely recipe AND the prospect of the cookbook!
ReplyDeleteFantastic!!!
libbydodd at comcast dot net
A great looking recipe. I don't know of any Irish recipes, but I'd love to get to know some!! Have a great time in Ireland. Thanks for a chance to win!! ljbonkoski@yahoo.com
ReplyDeleteYou can't have too many Irish cookbooks, right? I've made potato pancakes before, but I'm not really sure if they count as Irish.
ReplyDeleteturtle6422(at)gmail(dot)com
Boxty is an Irish potato pancake I've made using both mashed and grated potatoes in the same batter. Sometimes they're made in a loaf pan and sliced, others served like a pancake, or a crepe. It's all good!
DeleteCorned beef and cabbage
ReplyDeletejtcgc at yahoo dot com
Your recipe is making me drool - I would really love to win the cookbook - I'm a little Irish, and I collect cookbooks, but can only afford super cheap - my favorite Irish recipe is soda bread. Thank you for your contest
ReplyDeleteThat sounds delightful-and not all that difficult to make. I'm not sure they're strictly Irish recipes, but I love Shortbread and a delightful soup I made years ago,cock-a leekie!
ReplyDeletecozyupwithkathy @ gmail dot com
My favorite Irish dish is corned beef and cabbage and Irish soda bread.
ReplyDeletediannekc8(at)gmail(dot)com
After several trips to Ireland, it is so hard to pick since the fresh produce and seafood just abound! While I love brown bread and cottage pies, nothing beats an Irish breakfast with eggs, rashers, broiled tomatoes, black pudding, and golden Irish butter on thick slabs of homemade bread followed by cups of steaming tea! After a couple days, it was back to hearty bowls of porridge! sharonrizzo@hotmail.com
ReplyDeleteOh boy this looks good. I love just about anything Irish and especially anything containing potatoes or cabbage. I could live on that. Enjoy your time in Ireland. Just a lot jealous here, lol. kayt18 (at) comcast (dot) net
ReplyDeleteNever did fix anything from an irish receipe. cheetahthecat1986ATgmailDOTcom
ReplyDeleteBeef & Guinness Stew and Guinness Chocolate Cake...yes, I love Guinness. Lol. I could make an entire meal with it! Thank you for the Crumble recipe, it looks delicious. konecny7(at)gmail(dot)com
ReplyDeleteHow lucky you are to be in Ireland right now. I love a hearty Irish stew with good potato colcannon. Yum. Thanks for your great giveaways, can't wait to try the Apple and berry crumble.
ReplyDeleteCan't wait to try this crumble, Sheila! I'm a cookbook collector and read them like novels! Hard to pin down one favorite Irish dish, so I'll pick a few memorable ones: Dublin Coddle, Beef & Guinness Stew, Boxty (potato pancakes) and a fabulous Bittersweet Chocolate Irish Whiskey Cake by Tamasin Day-Lewis. Have fun in Ireland!
ReplyDeletelola777_22 at hotmail dot com
The crumble looks delish. Thanks for the recipe. Irish Stew, Irish Cream Della at deepotter at peoplepc dot com
ReplyDeleteThe recipe sounds delicious, I will definitely have to try it. Thanks for all your generosity. lindamay4852@yahoo.com
ReplyDelete