Mash your tongue around something warm and crunchy.
Juicy ripe burst berries covered with a layer of crunchy toasted millet and golden flaky oats; Blackberry Crumble.
- When you’ve got the in laws over for dinner and need to impress them with something warm and hearty
- When you’ve got your nephews/nieces over for the day and want to show them the huge love you have for them
- When you’re at your self-catering weekend getaway and the ambience of that country stroll to linger
This recipe was inspired by foraging punnets of blackberries in the Cornish countryside.
This Blackberry Crumble has a hint of lime and a pinch of salt to lift it to ever dizzier heights.
Tag me on @ethivegan to show me what you’ve made and let me know you’re happy for me to share.
- 300g blackberries
- 50g maple syrup
- ½ lime, juice
- Pinch of salt
- 100g millet grains
- 100g oats
- 35g coconut oil
- 25g raw unrefined cane sugar
- Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
- In a bowl mix together the maple syrup, lime juice and pinch of salt. Coat the blackberries in this mixture. Place the blackberries on the base of a baking dish.
- Blend or process the sugar, and half of the oats and millet until fine.
- In a large mixing bowl, mix together the millet, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
- Place the gluten-free topping over the blackberries. Bake in the oven for about 20 minutes.
- Serve hot with or without custard or leave to cool and tuck in with some ice-cream.