One of my fondest memories of visiting my grandparents in the UK was grandma’s crumbles. Without a doubt every dinner, no matter how casual or fancy, there was always a crumble and ice cream to follow. Handmade, of course. I know everyone says their grandma/mother/father/brother/sister makes the best *insert food here*, but in all honesty, my Grandma made the best blackberry crumble. We would go berry picking with my grandad, bring them home and grandma would get to work making her masterpiece. It was one of my favourite things about visiting. I unfortunately never asked for her recipe before it was too late, so I’ve spent years trying to find a combination of recipes which come close, nothing has so far. That being said, I did bake this recipe (a combination of a few recipes I’ve come across over the years) and it is still pretty delicious.
I made this last week on a particularly dreary day. We’re talking raining sideways, wind blowing umbrella’s inside out with no home of revival. It was not particularly pleasant. I knew for dessert I was going to want to create something nourishing, warm and comforting. That always means crumble and its so easy to bake, too. V was wonderful to cook dinner for us both, which left me time to focus on the important meal…ahem I mean, treat. Ha!
For the Crumble:
1 1/2 cup rolled oats
1/2 cup brown sugar
6 tbsps plain flour
1/3 cup maple syrup
50g butter, melted.
For the Filling:
1kg frozen berries, thawed.
(I used 500g blackberries, 500g raspberries)
1tbsp caster sugar
3 tbsp plain flour
- Preheat oven to fan forced, 180’C
- In one bowl, mix the crumble together by combining all crumble ingredients. Mix till well combined then put to one side.
- In a oven-safe dish, strain the berries from the liquid created by thawing and place the berries into the dish. Sprinkle the flour over the top and mix inside the bowl. Sprinkle the caster sugar over the top.
- Now place the crumble mixture over the top of the berries and spread evenly.
- Bake for roughly 1 hour (this will depend on your oven, ours cooks very slowly, so please keep any eye on it – I’d check it frequently to ensure it’s not burning). You’ll know it’s ready when the topping is golden brown.
- Allow to cool but serve while still warm with ice cream or custard.
Delicious if I do say so, myself!