August 10, 2017

Blackberry and Orange Crumble

Crumble (/cobbler) is the dessert of my childhood. And blackberry picking was our summer activity before ‘foraging’ was cool. (Thanks Granny!) We’d put on wellies, long trousers, grab an umbrella with a round handle for hooking branches and head out with buckets.

It keeps well in the fridge, and is really so easy to make.  It’s always a winner for feeding a crowd.  You can adjust it seasonally for whatever fruit you have – peaches, apples, blackberries, gooseberries, rhubarb… basically anything!




You really can cook the fruit in whatever combo you want, blackberries go well with apples, or alone and I love them with orange.  If you don’t have many then combining with apples is a great way to bulk them out for a cobbler.

I used blackberries (about 8 cups freshly picked) and orange and cooked the blackberries on a low heat with NO liquid but the zest and flesh of an orange, 1/2 cup 100% fruit marmalade, and then extra honey to taste – blackberries vary a lot! Simmer the pot on low with the lid off until the juice is released and reduced a little. Then for about 8 cups berries I used 1/3-1/2 cup arrowroot starch to thicken. Take out 1/2-1 cup of the blackberry liquid and mix in the arrowroot starch.  Mix it vigorously until there are no lumps left.  It will go very thick.  Add a bit more liquid in to loosen it, then transfer the whole thickened liquid back into the main pot.  Mix it in thoroughly and then heat the pot up again till it just hits a boil and starts to thicken before turning it off.  Re-taste and add more marmalade/honey as needed – you have to do the flavours to taste cos the fruit is all so different! .


For the cobbler topping I blended:

1 heaped cup dates

1T cinnamon

1.5 heaped cups mixed cashews/almonds

1/3 cup raw coconut oil

Blended until they’re still chunky but well chopped, mixed and an even size.  Then add in 2 cups rolled oats and continue to blend till they’re just incorporated.  Pour the mixture into a bowl and stir in 1 cup rolled oats but don’t blend them in, just mix the with a spoon.


Pour the fruit into an 8×12 (or whatever size) dish so that it’s about an inch deep.  Evenly spread the topping on. Drizzle with honey and add some bigger chopped nuts for texture – I used some walnuts. Pop the whole thing in the oven at 350°F for 20-30 mins until it bubbles!

Spoon it out and tuck in with a big scoop of real food vanilla ice cream (paleo/df recipe in The Whole Scoop ebook).


Related Posts

Easy DIY Oat Milk

Breakfast ideas, Vegan

I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is…

Vegan Carrot Soup

Main dishes, Paleo, Vegan

INGREDIENTS Serves 4 2lbs carrots half a medium sized onion 1 clove garlic, minced 1/4 cup tahini 1 tablespoon cumin 1 teaspoon garam masala 3-4 cups of good stock (I…

Super Clean Chocolate Banana Loaf

Breads, Breakfast ideas, Cakes, Desserts

This one is SO simple.  I whip it up when I feel like a nutritious, no added sweetener treat that I can happily down for breakfast.  It was my sister’s…

Chocolate Raspberry Brownies

Cakes, Desserts

First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…

Spelt Bread

Breads, Breakfast ideas, Vegan

I’m not going to claim to be a bread baker, but this is our much tried and tested bread recipe and the only one we do.  Sometimes I mix it…

Paleo Lemon Poppyseed Muffins

Bars and cookies, Breakfast ideas, Cakes, Desserts, Paleo

Last weekend we were in a local cafe and Jared saw someone tucking into a big lemon poppyseed muffin. He looked at me… ‘You know what I could go for…