Making Foraged Blackberry & Plum Crumble

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Pick blackberries from the wild, inspecting for ripeness and quality.

Select cherry plums, remove stones, and freeze them until ready to use.

Thaw the frozen plums before making the crumble.

In a mixing bowl, combine 200 g of all-purpose flour and 150 g of salted butter at room temperature.

Rub the butter into the flour until the mixture resembles breadcrumbs.

Add 100 g of coarse brown sugar to the mixture, saving 25 g for topping.

Mix in 50 g of oat bran and 50 g of flaked almonds to the crumble mixture.

Prepare a large pie dish and add thawed plums and blackberries, creating a 3 cm layer of fruit.

Sprinkle a generous amount of white sugar over the fruit to balance the sourness.

Add 1 tablespoon of corn flour to thicken the fruit juices as they cook.

Optionally, add a slug of cherry brandy to enhance the flavors.

Sprinkle the crumble mixture evenly over the fruit layer in the pie dish.

Bake in the oven until the top is golden brown and the fruit is bubbling (exact time not specified).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens