Blackberries with rolled oat and cinnamon crumble
- January 2015
- Serves 6
- 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 Burns Night dinner party.
- 3.2g (1.2g saturated)
- 38.5g (16.8g sugars)
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
- 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.
- 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.
- Put the crumble back into the oven for 10 minutes to dry the egg whites and create crunchy bite-size pieces.
- 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.
- Sprinkle the crumble over the top of the brambles and serve with vanilla ice cream.
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.
Make the crumble up to 3 days in advance. Cool and store in an airtight container.
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