I am sharing today a second crumble recipe. After the Strawberry and Rhubarb crumble, we tried last weekend a delicious Blackberry Crumble.
I rarely use blackberry in my desserts, even if it is a fruit I enjoy eating. It takes me back to my childhood. When we were going out for a walk in the forest, and we were picking wild blackberries. They used to grow everywhere. You could find them at every corner: in the street, along the fence of a property, in the forest … I was always so happy to pick them up from the bushes and eat them. We never worried about rinsing them back then …
Health benefits of blackberries
Not only Blackberries taste good, they have also a tons of health benefits.
- It has anti-inflammatory properties that helps prevent oral disease.
- It contains a lot of vitamins: such as vitamins C, E and K as well as iron.
- It is high in manganese : an essential mineral to healthy bone and articulation development. It also helps prevent osteoporosis, manage blood sugar level and help reduce fatigue
- It helps with digestion: because they are rich in fiber and water, they promote a good bowel health.
- It has diuretic properties: it helps prevent UTI.
- Helps maintain healthy blood flow: the flavonoids contained in the fruit help reinforce blood vessels.
Tips for the best Blackberry Crumble
There is not much to say here actually as this is such an easy recipe.
Make sure to use cold butter when you make a crumble. Sand the dough with the tips of your finger. You really don’t want to knead the dough and have a ball of dough at the end, but really nice “crumbles” of sandy dough.
Put the crumble in the fridge for at least 30 minutes before using it. You may also prepare the crumble dough the day before baking it. On D-Day, you’ll just have to add it on top of your fruit and bake
Twist and substitute
When it comes to ingredients, I have mixed regular flour and buckwheat flour for this recipe. You may switch the buckwheat flour for Chestnut flour for example a change. Feel free to try with other type of flours for different flavors and texture, and if you don’t have anything but regular flour, that’s also OK.
You can also try with hazelnuts instead of almonds.
For the fruits, I like sometimes to make a mix of berries instead of using blackberry only. Feel free to also use any fruits that are currently in season.
How to enjoy and store the Blackberry Crumble
I personally love it out of the oven. I let it cool down a few minutes, just the time to get the plates and chit chat a little, and then serve it warm. That’s my favorite way to eat it. When we are invited, I bake it before going to my friend’s house so even if it is not very warm, it is still warm enough and moist.
Store it in the fridge 3 to 4 days. I usually warm it up in the oven for about 5 minutes before serving it, as the crumble tends to become watery after too much time in the fridge. It helps dry it out.
Blackberry Crumble with Almonds
- 800 g blackberries
- 120 g sugar
- 130 g butter cold
- 100 g almond powder
- 70 g flour
- 60 g buckwheat flour
- 40 g almonds
- Cut the butter in small pieces and crush the almonds.
- In a bowl, mix with the tip of your fingers the sugar, butter, almond powder, both flour and crushed almonds. You should have a sandy texture, not a ball of dough.
- Film your bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 180C (356F).
- Spread the blackberries in a big baking dish.
- Bake for 35 minutes or until it has a nice golden color.
- Enjoy warm!