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Blackberry and Chocolate Chunk Crumble

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Blackberry and Chocolate Chunk Crumble
Recipe Chocolate Blackberry Crumble with Lily O'Brien's

The season for picking blackberries is here, so why not turn your foraged fruits into a warming and chocolatey crumble – a moreish dish to cosy up with and enjoy on a fresh Autumn Day!



For the topping

  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter but into pieces


For the filling



  • Heat oven to 190C/170C fan, gas mark 5
  • Place 120g plain flour and 60g caster sugar into a large bowl
  • Add 60g unsalted butter and rub into the flour using your fingertips making light breadcrumbs – try not to overwork the mixture
  • Sprinkle the mixture evenly on a baking sheet and bake for 15 minutes until it’s a light golden colour
  • Meanwhile, put 30g unsalted butter and 30g demerara sugar into a medium sized pan and melt over a medium heat for 3 minutes until the mixture turns a warm caramel colour
  • Stir in the blackberries and the ground cinnamon and cook for a further 4 minutes
  • Turn off the heat and leave to cook for a further 2 minutes in the heat of the pan
  • Spoon the warm blackberries into a medium-sized baking dish or divide between 4 individual dishes. Top with the crumble mixture and sprinkle chocolate chunks over the top. Reheat in the oven for a further 12 minutes and serve with vanilla ice cream or simply enjoy on its own.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog

Chocolate Chunk Cream Tea Recipe
Crunchy Salted Almond Chocolate and Hazelnut Cookies