I usually make these delicious squares with frozen raspberries but, after having a clear out of my freezer, I discovered some frozen blackberries from last autumn and thought, “why not?”. They were a great hit with the family, and so with the blackberry season upon us, here is a recipe for you to try out with those blackberries that are over picked and end up in the freezer. (Note: whether you use blackberries or raspberries the fruit must be frozen otherwise it will break down too much during baking)
Ingredients
- 150g softened butter
- 100g icing sugar
- 260g plain flour
- ½ tsp ground cinnamon
- 60g ground walnuts (grind chopped walnuts in food processor or blender)
- 300g frozen blackberries
Method
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and grease and line a baking tin approx. 20cm x 30cm with non stick parchment paper, extending the paper 5cm over the sides of the tin
- Beat the butter and sifted icing sugar in a medium bowl with an electric mixer until light and fluffy. Stir in the flour, cinnamon and nuts until the mixture is crumbly
- Reserve 1 cup of the crumble mixture. Press the remaining mixture into the pan to create a firm base
- Top with the blackberries and sprinkle the reserved crumble mixture over the top of the blackberries
- Bake for approximately 40 minutes until the crumble mixture turns golden
- Cool in the tin before slicing – this is best eaten on the day due to the high moisture content of the fruit
