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!
Ingredients
For the topping
- 120g plain flour
- 60g caster sugar
- 60g unsalted butter but into pieces
For the filling
- 400g Blackberries
- 30g unsalted butter
- 30g demerara sugar
- 1/4tsp ground cinnamon
- 50g Lily O’Brien’s Mega Milk Chocolate, chopped into small chunks
Method
- 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
