The first of our freshly foraged blackberries have gone into two slight crumble variations.
Both toppings are made with plain flour, flax seed, butter and granulated sugar. For added texture, the topping on the right also has ground almonds and sunflower seeds. Both are finished with a sprinkling of nibbed sugar.
Served with a little double cream.
Delicious.
Maybe a pie for the next hedgerow harvest?
Broad Street Baker 