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!

 

 

FRUIT:

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! .

TOPPING:

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.

ASSEMBLY:

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).

SHARE THIS POST

Related Posts

Chocolate Brownie Hearts

Bars and cookies, Desserts, Paleo

Paleo Chocolate Brownie Hearts with Cacao Nibs and Rose Petals Brownie Hearts: 1 cup soft dates 2 tbsp raw honey 3 tablespoons coconut oil 2 eggs 1 cup almond meal…

Cilantro and Arugula Pesto

Paleo, Salads, Vegan

…aka Coriander and Rocket Pesto.  Either way, it’s amazingly good. Peppery, tangy, fresh, and SO worth varying from the basil norm. This is the first year I’ve tried growing veggies…

Roasted Carrot Hummus

Main dishes, Paleo, Salads, Vegan

My weekdays run on pre prepped veggie bowls. They’re the best for doing mass prep in one go and then getting to tuck into hearty nutritious food with minimal prep…

Raw Banoffee Pie

Desserts, Paleo, Vegan

Last Friday night we had a Christmas dinner party with some of our dearest friends. I was volunteered for dessert duty and I wanted to take the opportunity to try…

Paleo Chocolate Torte with Chocolate Ganache

Cakes, Desserts, Paleo

  Long meals are my love language. Life is often shaped in such a way that we can’t sit down and take time to stop for every meal but I do…

Coconut Dipped Cranberry Orange Biscotti

Bars and cookies, Desserts, Paleo

Biscotti are always the item that tempts me most in a coffee shop.  Letting the crispy cookie soak up my americano… perfection.  So as with anything that tempts me, I…