It’s easy to reach for comfort foods at this time of year, as the seasons change and we start going a little more insular, but there’s no reason your blackberry crumble has to be unhealthy – if fact, if you have a raw blackberry crumble, it’s fresh, good for you, and what’s more, you can make these ahead and take them out as you fancy.
I found the walnuts I used in this quite bitter, so will try different walnuts next time, or perhaps hazelnuts or something else. It’s a lovely snack to have in the freezer for when you just want something nice. These were especially good, because my daughters and I went foraging, picking the berries ourselves earlier in the day.
Take these from the freezer about half an hour before you eat them, and enjoy!
Raw Blackberry Crumble Recipe
Author:
Ingredients
- [u]Crumble
- [/u]
- 1 cup walnuts/pecan nuts or cashew nuts
- 1/4 cup shredded coconut
- 2 pitted dats
- 1/4 tsp vanilla extract or essence
- Pinch Himalayan or rock salt
- [u]Filling[/u]
- 1 cup fresh blackberries
- 2 dates pitted dates
- 1 Tbsp honey, local preferable
Instructions
- I use my Thermomix, but any food processor that can handle nuts will do.
- To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process – (10 seconds, speed 6). You want it to be a crumble, not a paste.
- Take 3/4 of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
- To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
- Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
- Gently press the crumble, and freeze. When it’s a frozen, remove from muffin trays and place in airtight container.
- To serve, remove from freezer about half an hour before.
