Boozy Blackberry Rhubarb Crumble

  
I’ve been gone for a bit exploring the Christmas markets in Germany and having a rest in general. Now that the holidays are in full swing, I’m just trying to find the time to bake amidst my new work schedule. I did however manage to find time to test out the blackberry gin I’ve had steeping in the cupboard since August!

  
You might recall the bounty of blackberries I picked this summer in and around Bristol. During one of my last, sweet hauls, I decided to try making my own blackberry infused gin. I took about 2 cups of fresh rinsed berries and completely covered them in sugar in a clean jar. I then covered the lot in a bottle of Plymouth gin, gave it a shake, and let in hang out in a dark spot until now. The result was delicious. But, I still had 2 cups of boozy berries hanging out in the jar. So I thought, crumble!! Here is what you’ll need:

  

  • 2 cups of blackberries (boozy or regular)
  • 5 cups of chopped rhubarb
  • 1/2 cup sugar (or more if you like)
  • 3 tablespoons butter
  • 1/2 cups oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar

  Place the fruit in a baking dish and toss it with the sugar, making sure it is all coated. Set aside and preheat your oven to 350F / 180 C.
  Next, you’ll make the crumble topping. I like this recipe as it doesn’t use any traditional flour, so might be a good option for gluten free friends as long as your oats are GF certified. If not, you can make it with all almond flour. Soften the butter and add the oats, almond flour, and brown sugar. Mix well with a spoon or with your clean hands until it’s crumbly but more or less sticks together. 

  
Pour over the top and press lightly.

  Stick in the oven for 50-60 minutes, basically until the rhubarb is soft. Taking it out too early will result in harder rhubarb which may not taste as nice.
  
And there you have it, Boozy Blackberry Rhubarb Crumble.  It’s the best way to get a little kick with one of your 5-a-day!  It’s also a slightly healthier treat for holiday get togethers and a great option for gluten free folks.  You can even make it paleo by using honey and maple syrup instead is sugar, coconut oil instead of butter and all almond flour instead of adding oats.  This turned out so delicious and was the perfect dessert to accompany a long night of sleep. I hope you’re enjoying the days leading up to Christmas! Thanks for reading and Happy Eating!!

  

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