Today I spent a happy half an hour picking blackberries from the hedgerows and staining my fingers purple. I love foraging for blackberries because it is so rewarding to be outside in the countryside, bringing home punnets of juicy fruit that later ends up in a homemade pie or a crumble. It’s just a very happy way to spend an afternoon. And I don’t know about you, but my favourite part of a fruit crumble is the crumble itself. Obviously you need the fruit – to make you feel virtuous – but for me it’s all about an extra big portion of that stodgy, delicious topping please. This Triple Berry Crumble does not scrimp in the crumble department at all, in fact the fruit is cosily sandwiched between two thick layers of oaty goodness! Heaven.
I added some additional blueberries and raspberries for good measure. Here is the recipe:
- 220g fresh blackberries
- 180g fresh raspberries
- 220g fresh blueberries
- 3 tablespoons sugar
- 250g plain flour
- 150g porridge oats
- 220g brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 350g butter, diced
1. Preheat the over to 180 c.
2. In a large bowl, gently toss together the blackberries, raspberries, blueberries and sugar.
3. In a separate large bowl, combine the flour, porridge oats, brown sugar, cinnamon and nutmeg. Rub in the butter until crumbly. Press half of the crumble mixture into the bottom of a baking dish. Cover with the berries. Sprinkle the remaining crumble mixture over the berries.
4. Bake for 35 minutes, or until the fruit is bubbling and the top is golden brown.
Voila! Danny arrived home with a punnet of vanilla ice cream and we dug in. It was delicious and filled the air with a homely, comforting aroma. Perfect for a chilly autumnal evening.