Very berry: Blackberry crisp 

Very berry: Blackberry crisp

Try mixing up your berries in this summery crumble. A combination of blackberries and blueberries works particularly well.

SERVES 4

PREPARE: 15 minutes

COOK: 30 minutes

450g blackberries

1 tbsp water

1 tbsp orange juice

1 tsp runny honey

50g granulated sugar

60g unsalted butter, cubed and chilled

50g plain flour

50g jumbo oats

double cream, to serve

  • Preheat the oven to 200C/180C fan/gas 6. Toss together the blackberries, water, orange juice and honey in the base of an ovenproof dish about 1 litre in volume. Pat down lightly in an even layer with the back of a spoon.
  • Put the sugar, butter, flour, oats and a pinch of salt in a bowl and rub together with your fingertips to make a wet and clumpy crumble topping.
  • Scatter the crumble topping over the fruit, piling it up a little higher in the middle so you can still see the fruit at the edges. Bake for 30 minutes, then stand for 5 minutes before serving with double cream.

 

 

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