blackberry recipes

Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit

Apple & blackberry crumble

plain flour

caster sugar

unsalted butter

Braeburn apple

demerara sugar

blackberries

cinnamon

vanilla ice cream, to serve

Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.

Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Fresh mint, lime, and blackberries combine with white rum and club soda for the most deliciously refreshing mojito.  Makes one drink.  (Use the slider at the bottom of the recipe to make more!)

Blackberry Mojitos

sugar

lime juice

mint leaves

club soda

white rum

Muddle the blackberries, mint leaves, sugar, and lime juice right in the glass you&#039;ll be using.

Add the club soda and rum.  Add ice, stir well, and serve.  Garnish with whole blackberries, mint leaves, and a lime wedge.

Win over your party guests with this easy flavorful cast-iron apple-blackberry crumble with sour cream whip. Make this fruity, pie-like dessert in your skillet and serve it up for all your parties or family dinners. 

Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

c. all-purpose flour,spooned and leveled

brown sugar

cardamom

kosher salt

unsalted

c. old-fashioned rolled oats

c. pecans, chopped

Unsalted butter,

apples

granulated sugar

cornstarch

lemon lemon juice

heavy cream

sour cream

confectioners' sugar

pure vanilla extract

Preheat oven&nbsp;to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.

Bake until topping is&nbsp;browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside.

This dish is really flexible. Here it’s made with mixed berries, but it also works with plums and apples in late summer/early autumn

Paul Hollywood’s summer berries galette recipe

tbsp icing sugar

lemon juice

cold unsalted butter,

tbsp semolina

berries, raspberries

soft dark brown sugar

lemon, zested

Make the pastry. Mix together the flour and sugar in a large bowl. Lightly beat the egg with the lemon juice and 2 tbsp water, then set aside.

Add the diced butter to the flour and rub in using your fingertips until the mixture looks like fine breadcrumbs.

Make a well in the centre of the mixture and pour in the egg mix. Using one hand, incorporate the liquid into the flour and butter mixture; avoid overworking the dough. If it is too dry, add a splash more water.

When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough. Wrap the pastry in clingfilm and leave it in the fridge to chill for about 30 minutes.

Preheat the oven to 180C fan/gas 6. Line a baking tray with nonstick baking paper. Roll out the dough into a circle 5mm thick. Sprinkle the middle with 3 tbsp semolina.

Mix the fruit with the brown sugar and lemon zest. Scatter over the centre of the circle leaving a 3cm border. Fold the sides of pastry firmly over the fruit to partially enclose it, leaving the centre exposed.

Place on the prepared tray and bake for 30-35 minutes or until the crust is golden. Remove from the oven and serve warm with ice cream.

A hands-off, all-in-one fruity pudding from Simple Too

Ottolenghi’s baked rice pudding with blackberries and lemon recipe

risotto rice

1l milk

double cream

Heat the oven to 140C fan/gas 3. Put the butter into a 26cm round or 30cm x 22cm ovenproof baking dish and place in the oven for about 3 min to melt. Stir in the rice, 100g of sugar, ¾ teaspoon of cinnamon, the lemon strips, a pinch of flaked sea salt, the milk and cream. Bake uncovered for 1 hour 50 min, until the rice is tender and slightly saucy.

Remove from the oven and scatter over the blackberries, pushing them down into the pudding until mostly submerged.

Turn the grill to its highest setting. Mix the remaining 25g of sugar with the remaining ¼ teaspoon of cinnamon and sprinkle over the rice pudding. Place the dish directly under the grill for about 5 min, until a deep golden crust forms and the blackberries are just starting to burst. Serve warm.

Top 5 blackberry recipes recipes from across the web

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Apple & blackberry crumble

Blackberry Mojitos

Cast-Iron Apple-Blackberry Crumble ...

Paul Hollywood’s summer berries gal...

Ottolenghi’s baked rice pudding wit...

Top 5 blackberry recipes recipes from across the web

The most viewed blackberry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple & blackberry crumble

Blackberry Mojitos

Cast-Iron Apple-Blackberry Crumble ...

Paul Hollywood’s summer berries gal...

Ottolenghi’s baked rice pudding wit...

The most viewed blackberry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine