Easy blackberry recipes
At this time of year, there’s nothing better than coming home with purple fingers and a basketful of juicy blackberries ready for some baking fun. So why not go foraging and give our recipes a try?
Mouth-watering mini blackberry crumbles
These bite-sized crumbles are perfect for little kids, and if there are any left over (unlikely!) they’re great for freezing. This recipe makes around 12 crumbles.
You will need:
- around 500g blackberries
- 250g plain or wholemeal flour (you can swap some of this for oats if you like)
- 150g soft brown sugar
- 180g cold butter, cut into cubes
- cup cake cases.
1. Preheat the oven to 180C/Gas 5.
2. Fill each cupcake case about three-quarters full of blackberries, sprinkle with sugar and then squish them down a bit.
3. Put the flour in a bowl, add the butter and rub in until it looks like breadcrumbs.
4. Mix in the sugar, and the oats if you’re using them.
5. Sprinkle the mixture on top of the fruit and bake in the middle of the oven for about 20 minutes, or until golden brown. Get a grown-up to help you get them out as they’ll be very hot!
6. Let them cool for a bit and serve with a dollop of thick cream or ice cream – yummy!
Super summer pudding
This traditional pudding is especially delicious when drizzled with cream. You will need:
- a pudding basin
- a mix of blackberries and other summer berries, such as raspberries, blackcurrants, redcurrants (you could use a frozen mix) – enough to fill your basin 1½ times is about right
- sliced white bread that’s not too fresh – around a day old
- 3 tbsp caster sugar.
1. Grease the basin with butter.
2. Cut the crusts off the bread and line the basin with the slices, pressing it firmly against the sides. Make sure there are no gaps. Also cut a lid from the bread.
3. Put the fruit into a small pan, add the sugar, and heat it gently until it simmers – it should now be fairly runny with syrupy juice. Turn off the heat and taste it to see if you need to add more sugar – careful as it’s hot!
4. Fill the basin with the fruit mixture. Save some syrup and any fruit that’s left over.
5. Put the bread lid on. Place a plate on top so it’s pressing down into the pudding, and then weigh it down with a can.
6. When the pudding is cool, put it in the fridge overnight.
To serve, turn it out onto a plate, pour over the rest of the syrup to cover any white bits and decorate the base with the fruit you’ve put aside. Scrummy!
This simple sauce is delicious dribbled over ice cream! You will need:
- 250g blackberries
- 50g caster sugar
- ½ tsp vanilla essence.
1. Put the blackberries and sugar into a saucepan with 100ml water.
2. Bring to the boil and simmer until it’s lovely and mushy (get a grown-up to help you with this).
3. Remove from the heat and mix in the vanilla essence.
4. Strain the sauce though a sieve to remove the seeds.
- Wear trousers so your legs don’t get scratched.
- Pick only the blackest, juiciest berries as they’ll taste best.
- Be careful not to trample other plants.
- Don’t be greedy and take all the blackberries – wildlife such as birds, mice, badgers and butterflies would like to join in the feast too!
What’s your favourite blackberry recipe? Share it and post a picture using #NatureDetectives.