A delicious Autumn dessert option that would make a really special dinner party dessert idea since it’s served up in individual ramekins, you can’t go wrong with this blackberry crumble recipe.
The British blackberry season begins in June, but it runs all the way through to November, making this fruit a really great product to cook with throughout autumn.
Blackberries are full of bioflavonoids and vitamin C that help to keep you healthy, but they’re also full of antioxidants. Plus they have only 62 calories per cup, so it’s a great low calorie fruit to add into your diet.
This recipe makes the most of the fruit and is relatively quick to through together, but will make it look as though you’ve got to an extra special effort when you serve them up.
HOW TO MAKE INDIVIDUAL BLACKBERRY CRUMBLES
- 100g (4oz) butter, cold and chopped into chunks
- 175g (6oz) plain flour
- 40g (1½oz) almonds, roughly chopped
- 50g (2oz) porridge oats
- 50g (2oz) light muscovado sugar, plus extra for the fruit
- 400g (14oz) blackberries (if frozen, defrost first)
- 1tsp cinnamon
you will need
- 6 x 100ml (4fl oz) ovenproof ramekins
- To make the crumble, rub the butter and flour together with your fingertips. When the mixture resembles breadcrumbs, stir through the almonds, oats and sugar with a pinch of sea salt. This makes more than you need, but it freezes well, so you can keep some for another time.
- Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Toss the blackberries with sugar and cinnamon and divide between the ramekins. Top with the crumble mix and bake on a baking sheet for 20 minutes, until the crumble is golden and crisp on top and the juices are bubbling through the surface. Serve with half-fat crème fraîche, if you like.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
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