Blackberry Daze

Blackberries were on my mind over the weekend and this five ingredient crumble for Bare Snacks has been playing on my intrinsic imagination. I finally got the chance to see it come to life on Saturday.

Blackberries remind me of my sister, our old backyard at No. 2 Ballakermeen Road, Isle of Man (when my family lived there) which seemed to be rife with blackberries in the summer. Our charge was to find as many blackberries as we could, the plan was always to make jam but they rarely made it back to my mother’s kitchen. Partners in our delightful crime, you would find the bountiful brambles smeared over our small faces and lodged into our finger nails.

Life at No. 2 Ballakermeen is what I miss most about my childhood, a treehouse down the road in our secret forest, Tony’s greenhouse and garden always full of the season’s vegetables and fruit and the blackberry brambles we used to forage in.

I suppose then, this simple and humble blackberry crumble is a nod to those glorious days when my sister and I would always be at each other’s side, the best of friends, at times sworn enemies but sharing a bond like no other. When we finally get around to seeing each other, I know she’ll absolutely love this blackberry crumble and we will probably end up having it for breakfast. Why not? The best way to start the day is guilt free pleasure at it’s finest.

5 Ingredient Blackberry Crumble

Serves 2

170g blackberries
2tbsp coconut sugar
1/3 cup oats
2/3 cup Bare Snacks Organic Cinnamon Apple Chips
1 1/2 tbsp coconut oil

Preheat the oven to 350F. I love to bake my individual crumbles in cardboard cupcake cases.

In a small pan, add the blackberries and one tablespoon of coconut sugar and place on a low heat. Allow the fruit to heat up, become red in colour and a little gooey, about 10-15 minutes.

Meanwhile in a small chopper or blender, blitz together the rest of the coconut sugar, the oats and apple chips until you have a coarse flour. Tip into a bowl and rub the coconut oil into the flour to form crumbs.

Once your blackberries are ready, divide them evenly in the cupcake cases and top with the crumbs. Bake for about 20-25 minutes until the fruit is bubbling.

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