Something to do in lockdown? Sort out the photos at home
Something to do in lockdown? Sort out the photos at home

Amanda Kavanagh

3 dreamy waterside homes for €200,000 around the country
3 dreamy waterside homes for €200,000 around the country

Megan Burns

20 beautiful destination restaurants to visit in Ireland this summer
20 beautiful destination restaurants to visit in Ireland this summer

Sarah Finnan

Long Covid: ‘I never expected chronic fatigue and its impact on my family’
Long Covid: ‘I never expected chronic fatigue and its impact on my family’

Jennifer McShane

How to navigate the first tentative steps towards separation and divorce
How to navigate the first tentative steps towards separation and divorce

Amanda Cassidy

True crime documentary ‘The Jinx’ resumes in real life (sort of)
True crime documentary ‘The Jinx’ resumes in real life (sort of)

Jennifer McShane

Marianne Smyth, aka @smythsisters, on summer pieces you’ll wear again and again
Marianne Smyth, aka @smythsisters, on summer pieces you’ll wear again and again

Holly O'Neill

10 binge-worthy royal TV series and films to watch while in lockdown (that aren’t The Crown)
10 binge-worthy royal TV series and films to watch while in lockdown (that aren’t The...

Jennifer McShane

Irish fashion boutiques in a pandemic: The Harlequin Vintage on deciding to go online-only
Irish fashion boutiques in a pandemic: The Harlequin Vintage on deciding to go online-only

Sarah Finnan

‘We just want visibility on the street and access to our shop.’ A Dublin shop speaks out about the issues outdoor dining has caused them
‘We just want visibility on the street and access to our shop.’ A Dublin shop...

Megan Burns

Image / Editorial

Sunday bake: Croatian blackberry crumble


by Meg Walker
06th Oct 2019
blank

This Croatian blackberry crumble is beautifully light.


Croatian Blackberry Crumble

Prep Time 15 minutes
Cooking Time 50 minutes

Serves 8

Ingredients

For the pastry
150g plain flour
¹?? tsp baking powder
170g cold butter, diced
110g caster sugar
2 egg yolks

For the blackberry filling
2 egg whites
110g caster sugar
500g blackberries
seeds from ½ vanilla pod
1 tsp lemon zest
1 tbsp icing sugar

Method
Preheat the oven to 180°C/gas mark 4.

To make the pastry, mix the flour, baking powder, butter, sugar and egg yolks in a food processor until a dough ball forms. Turn out of the processor and set aside one-third of the dough to make the topping.

Grease a 20cm pie dish and firmly press the dough into the base and side of the dish to form a crust.

For the blackberry filling, whisk the egg whites and sugar into soft peaks. Fold
in the berries, vanilla seeds and lemon zest and pour into the pie dish.

Crumble the reserved pastry dough over the top of the blackberry filling.

Bake the crumble in the oven for about 50 minutes, or until golden.

Allow to cool a little, then dust with icing sugar. This is beautiful with vanilla bean gelato or cream.

 

Extracted from Venetian Republic by Nino Zoccali (Murdoch Books, approx €28). Photography by Alan Benson.