Organ & Blackberry Crumble

If you, like us, have been picking every last berry off the hedge you can find… we’ve got just the thing for you.

Blackberries come into season right as we head into autumn for a reason. They’re packed with vitamin C to strengthen immunity before winter, fibre to keep digestion steady, and deep purple antioxidants that help protect cells from stress. There’s always a reason food comes into season when it does.

Serve it warm with cream or yogurt, and if you’ve managed not to eat half the blackberries straight off the bush, you’ve already won.

Serves 5

Ingredients

For the fruit layer:

• 3 medium size apples, core removed and chopped into small pieces
• 450g blackberries
• 1 tsp ground cinnamon
• 2 tbsp raw honey 

For the crumble layer: 

• 90g (1 cup) organic sprouted oats
• 60g (1/2 cup) organic buckwheat flour
• 80g organic raw butter, at room temperature
• 2 tbsp raw honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 heaped tbsp Organised
• A pinch of sea salt 

Serve with: organic greek yogurt or raw cream

Method

1. Add the apples, blackberries, cinnamon and honey to a large pan on a medium heat.
2. Add a dash a water and cook gently for 20-25 minutes until the blackberries have fallen apart and you have a chunky jam consistency. 
3.  Remove from the heat and pour into a oven safe baking dish.
4. While the fruits cook make the crumble layer.
5. In a large bowl add all the ingredients and using your hands mix everything well until the butter is fully incorporated. You have a sticky mixture when pressed between your fingers.
6. Spread it evenly across the baking dish covering the fruit layer completely.
7. Bake the crumble in the oven at 180 degrees Celsius for 20-25 minutes until golden brown on top.
8. Remove from the oven and enjoy hot or cold. Delicious on its own or served with some creamy Greek yogurt or raw cream.