The garden at our new house has been full of surprises, with all kinds of things unexpectedly growing (some of it planted by the previous owners). But the happiest surprise of all has been the endless supply of blackberries growing wild, literally everywhere at the back.
It’s one of those things I’ve never understood. Despite blackberries growing all over the UK, almost like weed, for some reason they’re pretty expensive in supermarkets. You can expect to pay about £3 for a tiny packet!
So being able to pick a big bowl of them, for free, nearly every morning, has been amazing! Especially considering blackberry season hasn’t even peaked yet here. 😛
It has inspired me to expand my berry garden next year by planting raspberries and blueberries. If you have any outside space at all where you live, it’s worth taking advantage of it and try growing your own food. It’s fun, better quality than what you get in most shops and it’s a great way to save money. 🙂
Anyway, onto the point of this post… BLACKBERRY CRUMBLE BARS.
Since I’ve had so many berries to use up, I’ve been making a million blackberry flavoured things… And this is one of my favourites so far.
They’re easy to make and delicious. A good alternative to cookies that is also more nutritious.
I’m looking forward to making a bunch of different variations with other berries and flavours. 😛
- 90g salted butter
- 50g plain gluten free all purpose flour
- 90g gluten free oats (I love Nairn's)
- 50g granulated or caster sugar
- 1 + ½ tsp ground cinnamon
- 25g walnuts (only for the top layer)
- 185g blackberries
- 30g sugar
- 7g cornflour/cornstarch
- Zest of one lemon
- Juice of half a lemon
12 mins (for the base alone)
40 mins (with the blackberry and crumble topping)
- Pre-heat the oven to 180C (356F). Grease a baking dish with butter or cooking spray and line it with baking paper.
- For the crumble: melt the butter and mix with the flour, oats, sugar and cinnamon.
- Press 2/3 of the crumble mixture at the bottom of the baking dish. Keep the rest of it for the top layer.
- Cook the bottom layer alone for 12 minutes.
- Meanwhile, prepare the blackberry filling: mash the blackberries and add the sugar, cornflour, lemon zest and juice.
- Mix the rest of the crumble with chopped up walnuts.
- Once the bottom layer is cooked, spread the blackberry filling evenly over it. Then sprinkle the leftover crumble on top and press it in gently.
- Bake for another 40 minutes.
- Take it out of the oven and let it cool down completely before cutting it up into bars.
Hope you like them. 🙂