I make this exceptionally nutritious crumble at least once a week during the winter months and it usually disappears within 24 hours in my house! Blackberries are loaded with vitamin C and anthocyanins, the pigments that are responsible for their glorious deep purple colour. They have anti-inflammatory and antioxidant benefits and so may help promote muscle adaptations following intense exercise. This crumble works equally well with frozen or fresh blackberries but you can also make it with plums or blueberries. The hazelnuts in the topping not only add delicious crunch but also supply healthy unsaturated fats and iron.
Serves 4
300g (11oz) blackberries (fresh or frozen)
2 tbsp water
For the crumble:
50g (2oz) plain flour
40g (1½oz) brown sugar
75g (3oz) oats
50g (2oz) olive oil spread or butter
50g (2oz) hazelnuts, toasted and chopped*
To serve: Custard or plain Greek yogurt
Preheat oven to 190°C/170°C fan/gas mark 5.
Place the blackberries in a 1l ovenproof dish. Pour over the water.
To prepare the crumble, place the flour, brown sugar and oats in a mixing bowl. Add the spread or butter and rub into the mixture until it resembles breadcrumbs. Alternatively, mix together in a food mixer. Stir in the chopped hazelnuts.
Scatter the topping over the blackberries and bake for 15–20 minutes until golden brown.
*Place hazelnuts on a baking tray and bake in the oven at 180 °C/160°C fan/gas mark 4 for 5–10 minutes, watching carefully and shaking occasionally. Allow to cool then whiz for a few seconds in a food processor.
