‘Berry-Licious’ Blackberries: Preserving for year-round goodness

'Keep reading to get our 'Berry-Licious' Blackberry Crumble recipe ⬇️

At Creative Harvest we are passionate about what makes blackberries such a vibrant and delicious fruit. They’re not only tasty but also packed with antioxidants, vitamins, and fibre. Do you love them for their sweet-tart flavour, or maybe for their health benefits?

Seasoned preserver Helen Wilson's Thornless Blackberry Patch is a prolific producer, producing about 60-70kg per year!

As visitors to her ‘Monkey Gully’ garden in prior years of Creative Harvest will know, January is peak ripening time.

Blackberries can be frozen straight after picking, bottled with citric acid alone or with other fruit like apples; made into curd, fruit paste, savoury and sweet sauce, cordial and everyone's favourite jam.  

If you like the sound of preserving your summer fruits for all year-round goodness, join Helen Wilson at her 'Introduction to Food Preservation', Helen will be sharing all her tips on preserving your harvest bounty and all attendees will receive a copy of Helen's secret family recipes with including her 'Black and Blue' berry Jam. It’s going to be ‘berry-tastic’.

Event Details

Preserving the Past to Nourish the Future: An Introduction to Food Preservation

Saturday 25 January 2025, 10:30 am – 12:00 pm

Yarragon Uniting Church Hall, 9 Campbell Street, Yarragon Vic 3823.

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Now it is Crumble time! Scroll down for our simple and sweet dessert that highlights the fresh, tangy flavour of blackberries.

Tornless blackberries hang in abundance at Green Hills Farm, showcasing a vibrant addition to any garden.

'Berry-Licious' Blackberry Crumble

Ingredients:

For the filling:

• 4 cups fresh blackberries

• 1/2 cup sugar

• 1 tablespoon cornstarch (for thickening)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

For the crumble topping:

• 1 cup rolled oats

• 1/2 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into small cubes

Instructions:

1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease a 20cm baking dish or a similar-sized dish.

2. Prepare the filling: In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Gently toss the ingredients together, ensuring the blackberries are coated evenly with the sugar and cornstarch mixture.

3. Make the crumble topping: In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also use a food processor for this step, pulsing until the mixture is crumbly.

4. Assemble the crumble: Pour the blackberry filling into the prepared baking dish. Evenly spread the crumble topping over the blackberries.

5. Bake: Bake the crumble in the preheated oven for 35-40 minutes, or until the top is golden brown and the blackberry filling is bubbling around the edges.

6. Cool and serve: Let the crumble cool for a few minutes before serving. You can enjoy it warm, with a scoop of vanilla ice cream or a dollop of whipped cream, for the perfect dessert experience!

Tips:

• Add some lemon zest to the filling for an extra layer of fresh flavour.

• Try mixing other berries (like raspberries or blueberries) with the blackberries for a mixed berry crumble.

• If you prefer a crispier topping, you can toast the oats slightly in a dry pan before adding them to the crumble mixture.