Blackberry crumble

 

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  blackberries, lemons

Equipment

  • metric measuring spoons and cups
  • 1 medium, 1 large bowl
  • small tart tins
  • chopping boards & non-slip mats
  • 1 medium knife
  • zester
  • juicer
  • baking tray
  • plastic wrap
  • large teaspoon
  • wire rack
Ingredients

  • 4 cups blackberries
  • ½ cup sugar
  • lemon
  • 2  tablespoons cornflour

For the Crumble

  • 100 g plain wholemeal flour
  • 100 g plain flour
  • 50 g rolled oats
  • 50 g shredded coconut
  • 100 raw sugar
  • 200 g butter
What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 200oC.  Lightly grease tins with butter.

Prepare the berry filling

  • Zest and juice the lemon.
  • In a medium bowl mix together the sugar, cornflour, 1 tablespoon lemon juice and 2 teaspoons lemon zest.  Add the berries and gently toss to combine.

Prepare the crumble mix

  • Sift flours into the large bowl.
  • Cut the butter into 1 cm cubes with a butter knife and add to the bowl.
  • With your fingertips rub the butter into the flour until it looks like lumpy breadcrumbs.
  • Add the oats, coconut and sugar and mix through with your fingers.
  • Sprinkle the mixture over the blackberries.
  • Bake for 20 minutes.  Cool in tins for 5 minutes before serving with yoghurt or cream.
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