Autumn Harvest Blackberry Crumble

This past August my husband and I went blackberry picking. My plan for the berries was to make my Blackberry Cordial with Brandy. We picked so many however that I ended up making 6 bottles of liqueur and still had 3 full bags of berries which I froze.

I made this crumble as dessert for our Christmas Eve dinner. It’s super easy and so delicious. You can use a variety of fruit but berries are the base so you can just use berries (blackberry, raspberry, blueberry or strawberry) or add apples or peaches for a twist.

For the Crumble

  • 1 1/4 cups of Quick oats
  • 1 1/2 cups of flour
  • 1/2 cup  brown sugar
  • 1/2 cup of granulated sugar (white)
  • 1 teaspoon sea salt
  • 1 cup cold butter, diced
  • 1 teaspoon of powdered cinnamon

For the Filling

Use 3 to 4 cups of whichever fruit you’ll be using – I did 3 cups of Blackberries and 1 Apple peeled and diced this time.

2 Teaspoons vanilla extract

  1. Preheat oven to 350°F.
  2. I use an oven safe non-stick porcelain tray but if you’re using something different (like a tin pan) then you may need to lightly grease your pan.
  3. In a large bowl mix together the oats, flour, sugar, cinnamon and salt. Mix in the butter with your hands until mixture form clumps when squeezed together. Make sure all the mixture is bonded together with the butter – so no powder should be left in the bowl.
  4. Place berries/fruit into the baking dish and sprinkle with vanilla extract and mix to combine.
  5. Sprinkle the oat mixture over the berries to cover completely.
  6. Bake for 45 minutes, until the top is golden and the berries are bubbly. I always seem to need an extra 10 minutes for the top to get a little more toasted which is how I like it.

Let it cool for about 15 minutes on the counter before serving. Served warm with a scoop of ice-cream is best.

Wishing you a warm Winter season.

Love,

Jennifer

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