Bursting with fresh blackberries and covered with a buttery, crispy, topping of oats, nuts, seeds and coconut, this delightful dish is as wonderful served warm with ice cream or custard for dessert, as it is with natural yoghurt for breakfast. Exceptionally quick and easy to make, you can have this in the oven in under 10 minutes. Apart from quickly chopping a few nuts, all you have to do is weigh, melt butter and mix. No rubbing butter into flour, no peeling and chopping fruit. So good, yet so simple.
As a breakfast dish, I think about it as a warm, nutritious and satisfying deconstructed stewed fruit and granola! As a dessert, I think about it as sweet, comforting and full of flavour and texture. If you cannot get hold of blackberries, you can also use blueberries or raspberries.
Bursting with fresh blackberries covered with a buttery, crispy, topping of nuts, oats, seeds and coconut, this delightful dish is as wonderful served with natural yoghurt for breakfast, as it is with ice cream for dessert. Exceptionally quick and easy to make, you can have this in the oven in under 10 minutes. Apart from quickly chopping a few nuts, all you have to do is weigh, melt butter and mix. No rubbing butter into flour, no peeling and chopping fruit. So good, yet so simple.
100g unsalted butter, melted
75g plain/all-purpose flour
50g rolled oats
50g mixed nuts, roughly chopped – I used pecan, pistachio and hazelnuts
25g desiccated coconut
25g mixed seeds, such as pumpkin, sunflower, sesame
75g brown or coconut sugar
¼ teaspoon fine salt
45g caster sugar
2 teaspoons cornflour
Natural or Greek yoghurt
Fresh cream or crème fraîche
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to 180°C/350°F/Gas 4 (fan 160°C).
Topping – weigh the butter into a saucepan large enough to hold all the crisp ingredients. Melt over a moderate heat.
Weigh the remaining ingredients directly onto the butter and mix thoroughly.
Base – tip the blackberries directly into your baking/serving dish, scatter over the sugar and cornflour and toss to mix.
Add the topping, breaking up any large pieces which have stuck together, with your hands.
Bake in the centre of a preheated oven for 35 – 40 minutes, or until the base is bubbling up through the surface and the top is lightly browned and crispy.
Serve with natural yoghurt for breakfast or ice cream, cream/crème fraîche or custard for dessert.