Spiced blackberry & blueberry oaty, nutty, crumble
September 24, 2015
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?
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:
(serves 4-6 people) approximately
(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
- 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.
- 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.