Forageberry Original · Recipe Idea
Blackberry & Oat Crumble.
A warm, straightforward dessert that lets ripe blackberries do most of the work. Use fruit you have positively identified and gathered from a suitable site, or use shop-bought blackberries.
- Servings
- 6
- Preparation
- 15 minutes
- Baking
- 35–45 minutes
- Oven
- 180°C / 350°F
Ingredients
For the Fruit
- 600 g ripe blackberries, rinsed and drained
- 3 tablespoons granulated sugar, adjusted for the fruit’s tartness
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Topping
- 100 g rolled oats
- 75 g all-purpose flour
- 75 g brown sugar
- 80 g cold butter, cut into small cubes
- ½ teaspoon cinnamon and a small pinch of salt
Method
- Heat the oven to 180°C / 350°F. Lightly butter a roughly 20 cm square baking dish.
- Gently combine the blackberries, granulated sugar, cornstarch and lemon juice in the dish.
- Mix the oats, flour, brown sugar, cinnamon and salt. Rub in the butter until you have an uneven, crumbly mixture.
- Scatter the topping over the berries without pressing it down. Bake for 35–45 minutes, until the topping is golden and the fruit is bubbling around the edges. Oven and fruit moisture can change the timing.
- Let the crumble stand for 10 minutes before serving. Serve on its own or with yogurt or ice cream.
A Few Useful Notes
This is a dessert recipe, not a canning or shelf-stable preservation method.
Contains wheat and dairy. Use ingredients appropriate for your household’s dietary needs.
Know the Berry Before the Recipe
Himalayan blackberry and native trailing blackberry are different species with different growth habits. Confirm the plant, not just a detached black fruit. Avoid fruit from sites with uncertain contamination or spray history.
Make It Your Story
Made a version of your own? Share what you changed, the story behind your outing, and your own photographs. We would love to see the fruit and the finished dish.
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