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.
Serves 4
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.
Equipment:
Where is this recipe from?
This wonderful recipe is adapted from this delicious Nigella recipe.