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Mix 500g blackberries with a tablespoon of sugar and a squeeze of lemon.
Rub together 100g butter, 150g plain flour and 75g demerara sugar until crumbly, scatter over the fruit and bake at 180°C for around 35 minutes until bubbling.
Best eaten warm, preferably with far more custard than is strictly necessary.
Rub together 100g butter, 150g plain flour and 75g demerara sugar until crumbly, scatter over the fruit and bake at 180°C for around 35 minutes until bubbling.
Best eaten warm, preferably with far more custard than is strictly necessary.