As soon as my friend Ren Behan’s debut cookbook Wild Honey & Rye was delivered, I sat down with a coffee and browsed my way through her gorgeous collection of Modern Polish Recipes. These Blueberry Crumble Squares from the High Tea chapter leapt straight out at me as something I wanted to make (and eat) immediately.
I also set about making the Blackberry Gin, but it’s sitting patiently in a cupboard waiting to be ready, so I’ll share that with you once it’s done in a few weeks time!
I’ll also be reviewing the book in full very soon, but I did want to share this recipe with you first to give you a little taster of the lush kind of things you’ll find in Ren’s stunning book.
Making the blueberry crumble squares
The base of the crumble squares is a lovely shortbread consistency that’s pretty simple to knock up in a bowl with a fork, and then finally bringing it all together with your hands. I managed to find some lush plump blueberries from our local greengrocer – but I reckon any kind of berries would work well in this recipe.
The crumble topping has the rather genius addition of grated marzipan, which gives the whole thing that extra luxurious almondy overtone – magnificent!
It really was a very simple thing to bake, looks really stunning once dusted with icing sugar AND tastes glorious so will win you lots of oohs and aaahs if you make it for your friends. I took it to Book Group and they LOVED it!
This is a lovely way to use up a seasonal glut of blueberries ahead of having friends over for tea
- 500 g fresh blueberries or wild bilberries
- 250 g plain flour plus extra for dusting
- 150 g icing sugar
- 125 g unsalted butter cold
- pinch of salt
- 2 egg yolks
- 50 g plain flour
- 50 g unsalted butter at room temperature
- 30 g icing sugar plus extra for dusting
- 100 g marzipan grated
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Preheat the oven to 180C/160C fan/Gas Mark 4. Grease and line a 23cm square cake tin with baking parchment
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Put all of the pastry ingredients in a food processor or in a big bowl. Blitz or mix with a fork until the ingredients come together. Tip the dough out onto a floured work surface and bring together by hand. Knead for 2 minutes, just long enough to bring the dough together. Wrap in clingfilm and leave to rest in the fridge for 20 minutes.
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To make the crumble topping, sift the flour into a large bowl Add the butter and icing sugar. Using your fingers, rub the butter into the flour and sugar to make a crumb-like mixture, then set to one side.
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On a floured work surface, lightly roll out the pastry to about 5mm thick and press it into the bottom of the lined tin. Prick the pastry lightly with a fork and place in the oven to bake for 15 minutes.
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Remove the tin from the oven. Layer the blueberries or bilberries over the pastry. Scatter over the grated marzipan and the crumble topping. Bake for 20 minutes until lightly golden brown on top. Leave to cool in the tin, then cut into squares.
The squares will keep in well in a tin for up to 2 days.
So if you like the look of this recipe, then head over to Ren’s beautiful blog to find out more! I’ll be sharing more from her book in my full review coming soon!
Check out what other food bloggers having been making from Wild Honey & Rye:
Bigos Hunters Stew by Nicky’s Kitchen Sanctuary
One-Pan Polish Breakfast by Farmersgirl Kitchen
Polish Forest Mushroom Soup by Foodie Quine
Potato Pancakes with Mushroom Sauce by Ceri’s Natural Kitchen Adventures
Apple Pancakes from Family Friends Food
Easy Lemon Mini Babkas by Kate’s Veggie Desserts
Polish Christmas Cookies by Recipes from a Pantry
Love the addition of marzipan. You have me raring to make a batch now too. I’ve already made quite a few recipes from the book – it’s a keeper for sure. Have added a link to my post on the book.
Thanks Choclette – the marzipan is a master stroke isn’t it!
Don’t think I’ve ever attempted such a dessert but might have to in my never ending quest to get my fussy kids to eat more fruit!
It’s super delish Michelle, well worth a try!
These look so good and the addition of marzipan to the crumble just sounds PERFECT! YUMMY.
Ahhh such lovely images Katie of one of my favourite bakes in the book – thank you so much for trying it and I’m so pleased the book club enjoyed it too. Hope the blackberry tipple continues to come along nicely 🙂 xx
Aw thanks Ren, and huge congratulations on your stunning book. Lovely to catch up last week xxx
Amazing, this reminds me so much of my childhood summer holidays in the lake district in Poland. And the photos are mouthwatering!
Thanks Margot – glad you liked it!
Oh, and I can’t wait to see the gin, when it is ready! 🙂
Haha me too!!!!