Tuesday, 10 September 2013
So Organic - Fig, blackberry & honey almond topped crumble
I know I've been getting all foodie on you lately. Don't worry, I'm not having an identity crisis, I'm not turning into Mary Berry. It's just...I don't know...something about this time of year makes me want to hunker down in the kitchen and get baking.
Stood in the kitchen with the rain pouring down outside, everything feels cosier if there's delicious homely smells emanating from the oven.
September is also Organic Month and Sainsbury's are supporting it and encouraging us to make even a small difference to the planet by swapping one or two of our regular items for organic. This time of year, I like to use a lot of home-grown produce (which I know is chemical free) and wild food picked from country hedges, so it makes total sense to use organic ingredients for these type of dishes, knowing that what we're consuming has all been raised naturally with no chemical nasties.
To celebrate Organic Month, Sainsbury's sent me a selection of their organic products and challenged me to create a dish with some of them.
My mum had given me some juicy ripe figs from her garden - this time of year the tree bombards her lawn with squidgy black bombs, and I combined those with some blackberries since I seem to come home from every school run with a tub full now.
Figs and honey go so well together, but if you don't like honey you could leave it out.
4 oz plain flour
3 oz unsalted butter
3 oz sugar (I use half caster and half demerera)
4 ripe figs
Handful of blackberries
2 tbsp organic runny honey
1 tbsp soft dark sugar (extra for top)
2 oz organic flaked almonds
Pre-heat oven to 190 degrees.
Cut the figs into chunks - halve then cut each half into fours, and tumble them into an ovenproof dish with the blackberries. Drizzle over the honey.
In a mixing bowl, rub the flour, butter and sugar together with your fingers until you have a breadcrumb-like texture. Tip this over the fruit, pressing down lightly.
Place in the oven and cook for approximately 20 minutes. Remove and sprinkle the flaked almonds, then the dark sugar on the top and return it to the oven for a further 10 minutes until the nuts are golden and toasted and the sugar is beginning to caramelise.
Serve with ice cream, pouring cream or mascarpone.
Have you switched to any organic products?
Disclosure: I am part of the Sainsbury's blogger network and was sent a small selection of products to make this recipe. All views, words and images are my own.