Mmmm...crispy, crumbly, sweet, sugary blackberry crumble.
I collected pounds of fresh blackberries on the way to the park with my family...and then I made this crumble. It's not your average blackberry crumble. It's also got a special ingredient from this week's veg box: rhubarb. After making some rhubarb bars a few months ago, I was so excited to see more rhubarb in my Riverford organic veg box. I used my favorite resource for finding new recipes (Google) and found a blackberry and rhubarb crisp recipe at Joy of Baking. I modified it a bit so that my crispy crumble would be sweet enough (the blackberries were pretty tart!) and have plenty of crispy topping (my favorite part!).
After sharing it with friends at a bbq last night, they all gave it a thumbs up, so now I'm sharing it with you. Here's what you need...
1 1/2 cup all purpose flour
3/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
9 tablespoons unsalted butter, softened and cubed
3/4 cup rolled oats
Blackberry & Rhubarb Filling:
1 pound fresh rhubarb, sliced into small pieces
2 cups fresh blackberries
3/4 cup brown sugar
1/3 cup apple juice
1 tablespoon corn flour (cornstarch)
1 teaspoon vanilla extract
Preheat oven to 375ºF (190ºC)
Place flour, brown sugar, cinnamon, salt, oats and butter in a bowl. Smash it together with your fingers until it mixes into coarse clumps. Set it aside.
Gently mix blackberries, rhubarb, and brown sugar in another bowl.
In a small bowl, whisk together apple juice, corn flour, and vanilla. Add this mixture to the fruit and sugar. Gently toss it all together. Pour it evenly into a 9x9 baking dish. Then spread the crumbly topping mixture evenly on top of the fruit.
Place on centre rack in pre-heated oven and bake for 30-35 minutes or until golden brown. Remove from oven, let cool on cooling rack and then eat.
I like mine alone, but you can also enjoy it with cream or ice cream. If you make it, I'd love to hear how your turned out!
If you're not going to make it, don't worry, I saved you a bite...