Blackberries with rolled oat and cinnamon crumble

Blackberries with rolled oat and cinnamon crumble
  • Serves icon Serves 6
  • Time icon Hands-on time 25 minutes, oven time 30 minutes

Blackberries, honey and a splash of whisky are cooked together then topped with a crunchy oat and cinnamon crumble mix – the perfect dessert to end to a dinner party.

For a more traditional recipe, try our blackberry and apple crumble.

Nutrition: per serving

Calories
212kcals
Fat
3.2g (1.2g saturated)
Protein
5.5g
Carbohydrates
38.5g (16.8g sugars)
Fibre
4.7g
Salt
0.4g
Calories
212kcals
Fat
3.2g (1.2g saturated)
Protein
5.5g
Carbohydrates
38.5g (16.8g sugars)
Fibre
4.7g
Salt
0.4g

Ingredients

For the crumble

  • 100g rolled oats
  • 100g coarse brown breadcrumbs
  • 4 tbsp light soft brown sugar
  • 1 tbsp ground cinnamon
  • 2 medium free-range egg whites (see tip)

For the brambles

  • 400g frozen brambles (blackberries), defrosted
  • 1 tbsp heather honey (or similar)
  • Knob of butter
  • Squeeze lemon juice
  • 1-2 tsp caster sugar
  • Splash malt whisky
  • Good quality vanilla ice cream to serve

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Spread all the ingredients for the crumble (except for the egg whites) on a baking tray. Bake for 15 minutes until golden and crisp.
  2. When toasted, remove from the oven, cool slightly, then transfer to a mixing bowl. Turn the oven down to 180°C/fan160°C/gas 4. Lightly whisk 2 egg whites with a fork until frothy, then fold just enough white into the crumble to bind it together.
  3. Put the crumble back into the oven for 10 minutes to dry the egg whites and create crunchy bite-size pieces.
  4. Put all ingredients for the brambles (except the whisky) in an ovenproof dish and bake for 5-10 minutes until the brambles are softened but still keep their shape. Drizzle the brambles with a good splash of whisky when they come out of the oven.
  5. Sprinkle the crumble over the top of the brambles and serve with vanilla ice cream.

delicious. tips

  1. To freeze the egg yolks, lightly whisk them with a pinch of salt for use in savoury recipes, or with a pinch of sugar for use in sweet recipes.

  2. Make the crumble up to 3 days in advance. Cool and store in an airtight container.

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  1. I took a day off from work to begin my baking ydraesety! It’s a change from our annual family cookie bake day that I’ve hosted for 15 years. This year we’re trying a family cookie exchange for the first time.

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