I love blackberry season! You just can’t beat these delicious little berries and if you’re lucky enough to be able to forage for them too you get the additional fun of finding and picking them!
We got a great haul at the weekend so what better way to use some of them than in a crumble! This is a bit healthier than the standard crumble and comes in at about 184 calories per potion (I got 6 portions from mine) but tastes just as great! I didn’t add any sugar to my fruit at all – it was perfectly sweet as it was and with the sweetness of the topping you shouldn’t need to add any, but you can add if you feel you need it.
You will need:
3 cooking apples (bramleys work best)
A large punnet of blackberries (approx 200 – 300g)
1/2 tsp cinnamon
For the topping:
50g flour (I used rice flour as it’s lighter)
30g sugar (I used ‘half spoon’)
1 tsp cinnamon
40g non-dairy spread
Prepare the fruit – peel, core and chop the apples into small chunks and rinse the blackberries. Place the apples in a saucepan with a tbsp of water and start to cook – they need a bit longer than the blackberries so this gives them a head start. Once they’ve started to soften a little add the blackberries and the cinnamon and stir well. Allow to simmer gently until the apples are cooked through.
Pre-heat the oven to 190 C.
Place the oats, flour, sugar and cinnamon in a bowl and mix well. Add the spread and then use a fork or your fingers to rub it in to the mixture creating little lumps.
Pour the fruit mixture into whatever dish you’re using – I made 4 individual portions and one double portion.
Add the topping and then pop in the oven for 15-20 mins or until the topping starts to brown.
Remove and serve warm. I had mine with some scoops of blackberry and cinnamon N’ice cream!