Autumn Crumble Slice with Blackberry Sauce

Date: September 2021

Autumn Crumble Slice with Blackberry Sauce

It is impossible not to do a blackberry recipe when the hedgerows are full in late summer.  The base is just half the crumble made into a dough and pressed into a tin.  The filling has a mix of blackberries and plums which work well together along with cinnamon.  It is lovely with a cup of tea or coffee but to turn into a dessert you can make the sauce.  Enjoy!

 

Ingredients

  • 125g / 4oz cold butter cut into cubes
  • 100g / 3 ½ oz. caster sugar
  • 150g / 5oz ground almonds
  • 75g / 3oz plain flour

For the fruit

  • 175g / 6oz fresh or frozen blackberries               
  • 300g / 10 ½ oz plums
  • 25g / 1oz caster sugar
  • ½ tsp cinnamon

For the blackberry sauce

  • 250g /8 oz fresh or frozen blackberries
  • 1-2tbsp caster sugar
  • 1-2tsp lemon juice
  • Greek yoghurt and cream to serve

 

Heat the oven to 180C / Fan 160c / Gas 4, line a 20-23 / 8-9inch spring clipped cake tin with baking parchment or you could make 6-8 individual ones using a push pan from Lakeland.

Put the butter, sugar and ground almonds in a food processor and pulse until the mixture resembles breadcrumbs, spoon out half of the mixture into a bowl and set aside.  Add the flour and whizz again until a dough is formed.  Tip the dough into the prepared tin or divide up to make individual ones.  Press down the mixture with the back of a spoon or your fingers.  Bake for 20 minutes if making a large one or 15 minutes if making individual ones.  Leave to cool for a few minutes.

To prepare the fruit remove the stones from the plums and cut into quarters or even eighths if they are really big.  Mix together in a bowl with the blackberries and caster sugar and cinnamon and spoon over the shortbread base.  Bake for 20 minutes if making 1 large one or 15 minutes for individual ones.  Sprinkle over the remaining crumble mix and bake for another 20 minutes for the large slice and 10-15 minutes for the small ones.  Leave to cool slightly in the tins before turning our and serving with blackberry sauce, custard, cream, ice cream or a mixture of whipped cream and Greek yoghurt.

To make the blackberry sauce place blackberries and sugar in a pan.  Cook over a gentle heat until the sugar is dissolved and the blackberries soft.  Sieve to remove pips and taste, adding sugar and lemon juice to taste.

To get ahead: The completed autumn slices and sauce can be made up to a day ahead and reheated gently before serving.

To freeze: The completed autumn slices and sauce can be frozen up to 1 month ahead.

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