Blackberry season is in full swing at the moment and this berry is so versatile. You could try simply cooking them down with some sugar to make a delicious jam to spread over your toast in the morning or pouring over some vanilla yoghurt and a drizzle of honey to make a delicious dessert or afternoon snack.
It is the perfect time to go foraging for blackberries and if you find yourself with an abundance of them, simply pickle them and store in a Kilner jar. The berries will last up to three months in the fridge and the flavour will get better and better the longer they are stored.
Our recipe for September gives you the opportunity to make the best of this native berry in a classic, delicious crumble.
You will need:
For The Topping
- 100g of butter
- 75g of light brown sugar
- 60g of caster sugar
- 85g of ground almonds
- 150g of oats
- 200g of cobnuts (hazelnuts), roughly chopped
For the fruit filling
- 4 Bramley apples
- 1 vanilla pod, split
- 1 lemon, juice only
- 125g of caster sugar
- 500g of blackberries
- To make the crumble topping place the butter, ground almond and oats in a bowl and using only your fingertips, rub the mixture together until completely combined.
- Add both sugars, followed by the cobnuts and mix well.
- To make the fruit filling, peel, quarter and core the apples and then roughly dice. Place in a saucepan with the lemon juice, sugar and vanilla and gently cook for about 5 minutes until they start to break down. Remove from the heat and then stir in the blackberries.
- Place in an oven proof dish and then generously scatter over the crumble topping. Don’t be tempted to pat the topping down as this will make it dense and you will not achieve a crunchy, crumbly texture.
- Place the crumble in a pre-heated oven at 180c and bake for 20-25 minutes or until the topping is golden brown.
- Serve with either custard or a scoop of vanilla ice cream.