A wonderful thing about Festive Blackberry Crumble with Pecans, Oats is that it uses the blackberries previously used to make Festive Gin with Blackberries, Cinnamon and Bay. What a hardship – two delicious recipes, bursting with the flavours of Christmas, in one!
When you strain the gin, save the blackberries and cook them to use in this crumble. However, if you haven’t made the gin, you can still make this recipe using fresh or frozen blackberries, or, indeed, any fruit of your choice.
Although a classic crumble is made from just flour, sugar and butter, there are many variations. Browning the butter adds a nutty taste to complement the crunchy pecan nuts and oats, the brown sugar introduces a slight caramel flavour and the nuts and oats add, not just extra nutrients and seasonal flavour, but a delicious crunch. It works with many different kinds of fruit – I particularly enjoy it with apples.
Festive Blackberry Crumble with Brown Butter, Pecans and Oats
The wonderful thing about Festive Blackberry Crumble with Pecans, Oats and Gin is that you first have to make Festive Gin with Blackberries, Cinnamon and Bay. What a hardship – two delicious recipes, bursting with the flavours of Christmas, in one!
blackberries, Brown butter, crumble, festive
For the blackberries:
900g blackberries (See Recipe Notes)
225g caster sugar, or to taste
2 tablespoons water
For the crumble:
100g unsalted butter
50g pecan nuts, chopped
75g plain/all-purpose flour
75g jumble porridge oats
35g caster sugar
35g soft brown sugar
⅛ teaspoon fine salt
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas4
First cook the blackberries: remove the cinnamon and spices from the blackberries. The blackberries will look very plump because they are swollen with gin.
Place all the ingredients in a saucepan and bring to a gentle simmer.
Cook for 5 – 15 minutes, or until cooked to your liking.
The blackberries will make a lot of juice when you cook them – strain the juice from the stewed blackberries but save it to pour over the crumble when you serve it.
Transfer the blackberries to a baking dish and set aside to cool.
Now made this luscious festive crumble topping: melt the butter in a large sauce pan and cook until it darkens and smells nutty. (For more information to making brown butter, see here.)
Chop the pecan nuts.
Add the pecans, flour, oats, sugars and salt to the pan and mix well.
Cover the blackberries with the crumble and bake in the centre of a preheated oven for 30 – 40 minutes or until lightly browned and crispy.
To serve: add some vanilla ice cream to the centre of the crumble and pour over a little juice. Serve the remainder of the juice separately.
kitchen scales and measuring spoons
saucepan x 2
chopping board and knife
If you do not have enough blackberries from the gin, you can:
add some fresh blackberries
add some fresh raspberries
add some peeled, cored and chopped apple. Bramleys are best.