Blackberry crumble

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  blackberries, lemons

• 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

• 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

• 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.