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Blackberries with rolled oat and cinnamon crumble

Name: Blackberries with rolled oat and cinnamon crumble
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: For the crumble; 100g rolled oats; 100g coarse brown breadcrumbs; 4 tbsp light soft brown sugar; 1 tbsp ground cinnamon; 2 medium free-range egg whites (see tip); For the brambles; 400g frozen brambles (blackberries), defrosted; 1 tbsp heather honey (or similar); Knob of butter; Squeeze lemon juice; 1-2 tsp caster sugar; Splash malt whisky; Good quality vanilla ice cream to serve

Published: 27 Jan 15
Updated: 18 Mar 24

Blackberries, honey and a splash of whisky are cooked together then topped with a crunchy oat and cinnamon crumble mix – the perfect dessert to end to a Burns Night dinner party.

For a more traditional recipe, try our blackberry and apple crumble. Or, for more Burns Night inspiration, check out our Burns Night dinner party menu.

Easy
January 2015

Test kitchen approved

Serves 6
Hands-on time 25 minutes, oven time 30 minutes

Blackberries, honey and a splash of whisky are cooked together then topped with a crunchy oat and cinnamon crumble mix – the perfect dessert to end to a Burns Night dinner party.

For a more traditional recipe, try our blackberry and apple crumble. Or, for more Burns Night inspiration, check out our Burns Night dinner party menu.

Nutrition: per serving

Calories: 212kcals
Fat: 3.2g (1.2g saturated)
Protein: 5.5g
Carbohydrates: 38.5g (16.8g sugars)
Fibre: 4.7g
Salt: 0.4g

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Ingredients

For the crumble

100g rolled oats
100g coarse brown breadcrumbs
4 tbsp light soft brown sugar
1 tbsp ground cinnamon
2 medium free-range egg whites (see tip)

For the brambles

400g frozen brambles (blackberries), defrosted
1 tbsp heather honey (or similar)
Knob of butter
Squeeze lemon juice
1-2 tsp caster sugar
Splash malt whisky
Good quality vanilla ice cream to serve

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Method

Heat the oven to 200°C/fan180°C/gas 6. Spread all the ingredients for the crumble (except for the egg whites) on a baking tray. Bake for 15 minutes until golden and crisp.
When toasted, remove from the oven, cool slightly, then transfer to a mixing bowl. Turn the oven down to 180°C/fan160°C/gas 4. Lightly whisk 2 egg whites with a fork until frothy, then fold just enough white into the crumble to bind it together.
Put the crumble back into the oven for 10 minutes to dry the egg whites and create crunchy bite-size pieces.

Put all ingredients for the brambles (except the whisky) in an ovenproof dish and bake for 5-10 minutes until the brambles are softened but still keep their shape. Drizzle the brambles with a good splash of whisky when they come out of the oven.
Sprinkle the crumble over the top of the brambles and serve with vanilla ice cream.

Recipe from January 2015 Issue

Nutrition

Nutrition: per serving

Calories: 212kcals
Fat: 3.2g (1.2g saturated)
Protein: 5.5g
Carbohydrates: 38.5g (16.8g sugars)
Fibre: 4.7g
Salt: 0.4g

delicious. tips

To freeze the egg yolks, lightly whisk them with a pinch of salt for use in savoury recipes, or with a pinch of sugar for use in sweet recipes.
Make the crumble up to 3 days in advance. Cool and store in an airtight container.