This month’s “Savor Cooks” recipe features blackberries. Try our recipe for Blackberry Olive Oil Crumble.
Fresh berries are best as is – fresh. And they are even better in the warm summer months when they are in peak season.
If you happen to have an overabundance of berries or are brave enough to turn on the oven in August, berries are great for baking into muffins, pies, crumbles and more.
Want berries all year long? The best route is to purchase frozen berries and use them in smoothies and sauces or enjoy right from the freezer like a mini frozen fruit popsicle. Blackberries are rarely packaged alone in the freezer section, but a bag of mixed berries should suffice if you crave blackberries in December.
Don’t forget to check out our Food of the Month post on blackberries.
Recipe
This is a crumble meant to highlight the natural sweetness of fresh summer berries. The recipe uses a range of sugar because if you can get super ripe berries, they probably need less added sugar than a more tart berry.
The filling uses cornstarch to help thicken the berries slightly. Make sure you bake the crumble long enough for the berries to boil. That will activate the cornstarch.
The lightened up topping uses olive oil instead of a more traditional fat like butter. This also makes the crumble vegan. When baked, there is still a subtle olive oil taste to the crumble, which pairs well with the innate floral taste of the blackberries.
Feel free to add in 1/3 cup chopped walnuts or pecans to the topping for extra texture.
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