OATS AND BLACKBERRY CRUMBLE
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
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
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.
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.