Blackberry Crumble


It’s only August, but the weather is already cooling, and with the glorious sunshine and heat we’ve been having it seems even colder than it really is. I’m looking forward to autumn but I’m not ready to give up on summer yet, at least not before our holiday at the beginning of September.

However the last few weeks the hedgerows have been starting to give out their free fruits, I love blackberry picking and having a freezer full to last through winter. Lots of jam and fruit flavoured alcohol planned for Christmas presents this year.

Needing a little warming up this evening, I spared a few blackberries for the first fruit crumble I’ve made since I was in high school. And apparently it wasn’t too bad! Mr H even said it was as good, maybe even better than his Gran’s! High praise indeed! But if any of our family is reading this, don’t tell her, I’m not risking her not cooking for us again!


Crumble Topping

6oz plain flour

2oz butter (at room temperature)

3oz sugar

Blackberry Filling

1lb blackberries

6 tbsp sugar

Vanilla extract


  1. Pre-heat the oven to 180c/350F/gas 4
  2. Place the flour in a large mixing bowl and rub in the butter using your finger tips until it looks like breadcrumbs.
  3. Stir in the sugar.
  4. In a heatproof dish tumble in the blackberries (you can use straight from frozen) and sprinkle over the sugar and a few drops of vanilla extract. There’s no need to add any liquid as the blackberries will let out their own juice when they cook.
  5. Sprinkle the crumble mix over the blackberries and spread the topping evenly, but don’t press it down.
  6. Cook on a high shelf for 30-40 minutes until an light golden brown


Enjoy hot or cold and with plenty of custard, cream or both!


Mrs H xxx




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