Spiced blackberry & blueberry oaty, nutty, crumble

Yesterday was the autumn equinox, so I felt that this recipe was perfect to share with you on this day as the evenings draw colder and darker.
 I actually came up with this recipe about 3-4 weeks ago, when the Blackberries were in abundance and so were Blueberries. However my little blueberry bush is still going strong now.
 Below is what I wrote in my column, however I feel the words still fit the bill today, what do you think? 


  
 Blackberries in Woodland.


  
Beyond the garden, the hedgerows are thick with their summer growth: Rose-hips are bright jewel red, Sloes are covering the rows with a blanket of dark purple and  blackberries are big and juicy this year so it seems autumn is already proving a great season for produce and I have had an amazing haul so far.
  So, with the fact that I lit the fire and wore a jumper for the first time last week,  I was craving something I always eat when autumn comes around; the humble crumble. 
   One fruit that is just still around also are blueberries which for this dish I have picked from my little bush in my garden. Using both fruits together in this recipe gives it a sweet and sour flavour and work amazing together with the oaty, nut topping.
  If the weather proves me wrong and turns warm, instead of serving this with custard, serve with a vanilla ice cream.




Spiced Blackberry & Blueberry oaty nutty crumble:



Ingredients:
(serves 4-6 people) approximately 
fruit mix:
(depending on how big your dish is)
  • 250-300g Blackberries rinsed and drained 
  • 150g Blueberries
  •   2 tbsp Caster sugar
  •   a few small knobs of unsalted butter  
Crumble topping:
  •   100g Plain flour
  •   100g Caster sugar less if you don’t like it too sweet
  •   approximately 75g Unsalted butter 
  •   100g Jumbo rolled oats
  •   a good handful Whole almonds sliced/chopped yourself
  •   1 tsp ground cassia/ cinnamon  (I used Spice Kitchen) 
  •   1 tsp ground Nutmeg or grated

N.B: If you have any crumble topping leftover, no fear, pop in a freezer bag and freeze for another day.
 Also, I have tried this recipe using “Stork” margarine and a Soya spread and both works aswell.






Method:
  •   Preheat oven to 180c 
  •   In an oven proof dish place your blackberries and your blueberries and even out. Cover with Caster sugar and the butter, set aside.
  •   Meanwhile, in a mixing bowl place in your flour and rub in the butter with your fingertips to resemble breadcrumbs.
  •   Stir in the oats, cinnamon and sugar.
  •   Sprinkle the crumble topping over your fruit mix and pat down gently evenly.
  •   pop the dish onto a flat baking tray as the mixture could overflow. Pop into the oven for 20 minutes.
  • After 20 minutes, take out and sprinkle the almonds on top and pop back into the oven for a further 10 minutes or until starting to turn golden and crisp on top.
–   Serve into bowls with piping hot vanilla custard.









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