OATS AND BLACKBERRY CRUMBLE

October 4, 2020

Ingredients

Fruit Base

  • 10 oz YV FreshBlackberries

  • 1 tbsp lemon juice

  • 1/4 cup (55 g) Brown sugar

  • 1/4 cup (50 g) White sugar

  • 1 tbsp Cornstarch (cornflour)

  • 1/4 tsp Salt

  • 1 tbsp Unsalted butter

Crumble mix

  • 1 cup (240 ml) All-purpose flour 

  • 4 tbsp (60 g) Light brown sugar

  • 4 tbsp (60 g) Sugar white

  • 4 tbsp Unsalted butter 

  • 1 tsp Vanilla extract

  • 1 tsp Spice mix cinnamon, gingerbread

  • 1/4 tsp Fresh grated nutmeg

  • 4 oz (110 g) rolled oats

Instructions

  • Prepare Blackberries

  • Wash blackberries if using fresh - drain and pat dry so you don't have excess water.

  • Add sugars, lemon juice and set aside.

Prepare Crumble mix

  • Chop chilled butter into cubes.

  • In a food processor bowl – add flour, oats sugar, salt, vanilla, spice, and butter.

  • Pulse a few times – until crumbly but not too much.

  • Keep the bowl in the fridge to stay cold if necessary.

  • Assemble

  • Preheat the oven to 170 C / 340 F.

  • Add blackberries, sugar, and cornstarch - stir to combine.

  • Grease the bottom of a baking dish or ramekin with butter.

  • Pour fruit mixture into the baking dish.

  • Top with the crumble topping generously.

  • Bake in a preheated oven for about 30 to 35  minutes.

  • The top will be golden and be bubbling.

 

 

 

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