Recipe: Brambleberry Bumble

IN ONTARIO, WE GATHER WILD BLUEBERRIES AS WELL AS ELDERBERRIES, CRANBERRIES, BLACKBERRIES AND WILD OR ESCAPED RASPBERRIES FOR OUR COBBLERS AND BUMBLES

From the Vitality Food Feature ‘STALKING THE WILD FIDDLEHEADS‘.

Bumble. It’s a word I’ve coined to describe berries baked with honey and a crumbly topping. In Canada, we make berry or apple cobbler, crumble, crisp, grunt, buckle and pandowdy. Why not add another descriptive? In Eastern Canada, we can gather foxberries, black or choke cherries, bunchberries, and huckleberries. Saskatoon and silver buffalo berries reign in the west. And right here in Ontario and Quebec, we gather wild blueberries (smaller and tarter than domestic varieties), as well as elder berries, cranberries, blackberries, and wild or escaped raspberries. (Makes 4 servings)

Ingredients

  • 5 cups fresh or frozen wild berries or blueberries
  • 1 tsp freshly squeezed lemon juice
  • 1/3 cup honey or coconut nectar
  • 2 Tbsp all-purpose flour
  • BUMBLE TOPPING:
  • ½ cup butter or soft coconut oil
  • 2 Tbsp all-purpose flour
  • ½ cup coconut sugar or brown sugar
  • 1-1/4 cups large flake rolled oats
  • ½ tsp cinnamon

1) Preheat oven to 375° F (190° C).

2) Grease an 8-inch (20 cm) baking dish and toss berries, lemon juice, honey and flour together.

3) Spread mixture evenly over the bottom of the dish.

4) In a bowl, using a wooden spoon, cream butter, flour and sugar together.

5) Stir in rolled oats, cinnamon and salt and mix until crumbly.

6) Spread evenly over berries in the dish.

7) Bake in preheated oven for 25 to 30 minutes or until top is golden and berries are bubbling.

Pat Crocker www.patcrocker.com Pat's mission in life is to write with insight and experience, cook with playful abandon, and eat parsley with gusto. Author of 24 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Read all about parsley and over forty other herbs in Pat’s latest book, The Herbalist’s Kitchen (Sterling Epicure) now available in bookstores everywhere and on her website.

Write a Comment

view all comments