Autumn is the perfect time of year for Blackberry Crumble. We love picking wild blackberries at the end of August and start of September, but you can use frozen or shop bought too. Here is our blackberry crumble recipe that we make with the kids.
The beauty of a blackberry crumble is that it is so easy to make and yet tastes delicious. As blackberries are so juicy it works particularly well as a crumble rather than as a pie as the pastry can get soggy in a pie but the crumble stays nice and well, crumbly.
Preparation time – 10 minutes
Cooking time – 40 – 45 minutes
Serves – 6-8
Little helpers – This is an ideal recipe to try with little ones as they can do most of it. They can help measure out the ingredients, sieve the flour, mix the ingredients together for the crumble top and tip it over the blackberries.
Ingredients for Blackberry Crumble Recipe
200g Plain Flour
85g Butter (cut into cubes at room temperature)
450 g Blackberries (cleaned)
75g Golden Caster Sugar
Juice of 1 lemon
2 tbsp granulated Sugar
Method for Blackberry Crumble Recipe
Pre-heat the oven to 180 degrees
Start by making the topping. Sieve the flour into a large bowl. Then add the butter and rub it gently into the flour using your fingertips. It should end up all crumbly like breadcrumbs. Then add most of the golden caster sugar (reserving about a table spoon for later) and mix in.
Pour the blackberries into a large flat fluted dish or a lasagne type dish would do too. Pour over the juice of the lemon and coat with the two tablespoons of sugar, sprinkling it all over the blackberries.
Add the crumble mixture, spreading it out all over blackberries using a spoon or a fork for even coverage. Finally sprinkle on top the reserved golden caster sugar.
Pop it into the oven, and bake for 40-45 minutes until the top is lovely and golden.
Serve with cream, vanilla ice-cream or lashings of custard.
For tips on cleaning your blackberries see our Wild Blackberry Jam recipe.
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