The leading garden centre group, Haskins Garden Centres, wants to encourage gardeners to make the most of peak blackberry season with an easy and delicious blackberry crumble.
Blackberries are extremely versatile and can be used in numerous recipes as they have a rich taste. Best harvested at the beginning of September, blackberries can be preserved and made into jam, as well as being a tasty addition to desserts, smoothies, salads and cakes.
Alasdair Urquhart, in-house plant expert at Haskins, commented: “This year is due to be a bumper crop for wild blackberries so now is the perfect time to get the whole family involved in picking wild varieties.
“Even if you haven’t had time to grow your own blackberries, you can still follow our step-by-step crumble recipe and enjoy some baking while the juicy berries are in peak season.”
Ingredients (serves 4 people)
- 400g blackberries
- 65g granulated sugar
- 75g light brown soft sugar
- 170g plain flour
- 80g unsalted butter
- 30g ground almonds
- Clotted cream or vanilla ice cream, for serving
- Preheat the oven to 180°C.
- Place the blackberries in a baking dish and sprinkle the granulated sugar over the berries. Set to one side.
- Place the flour, brown sugar and almonds in a mixing bowl.
- Chop the butter into small chunks and then add to the mixing bowl.
- Use your hands to rub in the butter until fine breadcrumbs have been achieved.
- Add the crumble to the top of the blackberries in the baking dish and lightly press down with the back of a spoon.
- Bake in the oven for approx. 30 minutes, or until golden brown.
- Serve with clotted cream or vanilla ice cream (optional).