Blackberry Apple Crumble Slice (gluten free)

Delicious oaty Blackberry Apple Crumble Slice with a stunning layer of compote. Sweet, fruity and perfect for foraged blackberries. Gluten free; optional dairy free.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

A Blackberry Apple Crumble Slice with foraged fruit

This Blackberry Apple Crumble Slice is full of Autumnal flavours and fun. Not only is it fruity and delicious, but it contains FREE food… grabbed from the hedgerows and snaffled orchard windfalls.

Foraging for blackberries is one of late summer’s delights. Simply pick an afternoon with the gradually fading warmth of the end of summer sun, grab a couple of tubs, pull the kids out of the door and plunder nature’s seasonal gift.

It makes fantastic family entertainment and a shared experience unlike any other… Fresh air is combined with anticipation and excitement at spotting blackberry brambles… Care and caution exercised as berries are picked, making sure they aren’t squashed and squeezed… An occasional sneaky berry tasting along the way… And best of all, the thrill of going home with a mountain of free fruit.

Tips for Picking blackberries

It seems that brambles grow wild just everywhere these days. But although you can probably walk a short distance from your front door and find berries ready and ripe, there are a few rules that are worth considering.

Picking the best blackberries for Blackberry Apple crumble slice

1. Try to avoid blackberries growing by busy roads. Tempting as it may seem to park up, pick and run, these berries have been exposed to endless pollution from exhaust pipes at close quarters. The fruit may look juicy, but you’ll end up consuming an abundance of chemicals which aren’t going to be good for health.
2. Instead, find a blackberry source which is as far into the countryside as you are able to venture. It’s a great excuse to get some cleaner air and the brambles are likely to be more fruitful as well.
3. If you walk as part of your lifestyle, make a note of local places where you spot brambles growing throughout the year. I say make a note, because if you are anything like me, you won’t be able to remember come August.
4. Even in the countryside, avoid berries at ground level, especially of bushes in areas popular with dog-walkers… Urinated berries aren’t a pleasant thought.
5. Try to pick only the berries that are fully black. And if they are too soft, discard. That way, you get sweet, ripe berries that don’t spoil too quickly.
6. Give everyone with you their own container. It helps little ones feel more independent and prevents over-piling the berries. Too many soft berries piled high results in squashed fruit.

How to wash Foraged blackberries

• Bear in mind that washing the blackberries will likely start the spoiling process. As with other soft berries (like raspberries) the washing process is likely to cause some bruising and breaking. So, try to wait on washing until ready to use or freeze.
• You may not like this bit… but hedgerow blackberries are home to lots of bugs (including tiny worms and larvae). But that’s not a problem, if you wash them thoroughly.
• Thorough washing goes beyond rinsing in a colander. Gently transfer the berries to a large container of cool water (also see tip below) and swirl around to remove loose debris. Scoop this off the top, before gently draining with a colander and repeating the rinse process twice more.
• To encourage the bugs and larvae out of their berry hiding places, use a solution of vinegar and water in the first rinse bowl. I use white wine vinegar (it’s cheap) at a ratio of about 1 part vinegar to 3 parts water. Swirl and soak for about half an hour before scooping off debris, draining and rinsing a couple of times in clean water bowls.
• Once washed, drain thoroughly to get rid of as much water as possible and store in a container in the fridge. Try to use within a day or two, or freeze straight away…
• To freeze, spread on a tray and if possible, fast freeze (with the freezer at its lowest temperature (-23 C/-10 F is ideal)) before transferring to airtight bags/containers.

Why love Blackberry Apple Oat Crumble Slice?

One of the things I particularly love about making this oaty blackberry apple crumble slice is that the biscuit base and crumble top start with just one mix. That cuts down time and effort massively. And you can make your blackberry and apple compote for the fruit layer well ahead of time. Just pop it in the fridge (or even freeze for the winter months), until ready to use.

The flavours and textures in blackberry apple crumble slice are also bold and incredible. From sweet yet tangy, to crunchy and crumbly but soft. The oats are creamy. The nuts add depth and earthiness. Using brown sugar and a sprinkling of white chocolate chips offers sweet caramel overtones.

Sandwiched in-between is a thick fruity layer of cinnamon spiced blackberry-apple compote. Simply perfect served with custard or ice cream as a dessert or pudding.

What else can you make with foraged blackberries?

Whilst this blackberry apple crumble slice is totally divine, there are loads of ways to use foraged blackberries. Here’s a few ideas to whet your appetite…

• Blackberry Coconut Chocolate Nobble Cheesecake (Gluten Free Alchemist)
• Chicken, Nectarine & Blackberry Salad (My Gluten Free Guide)
• Blackberry Ice Cream with Dark Chocolate – No Churn (Gluten Free Alchemist)
• Blackberry Barfi with Coconut & Rose (Tin & Thyme)
• White Chocolate, Lavender & Blackberry Panna Cotta (Gluten Free Alchemist)
• Blackberry Crumble Fool (Glutarama)
• Apple & Blackberry Curd (Gluten Free Alchemist)
• Sweet Dessert Yorkshire Pudding with Vanilla Sautéed Pear, Walnuts and Blackberry Coulis (Gluten Free Alchemist)
• Mixed Berry & Apple Jam (Gluten Free Alchemist)
• Blackberry Meringues with Rum Chantilly Cream (Supergolden Bakes)

Can I make this crumble slice with wheat flour as well as gluten free?

Yes. If you are not gluten free, substitute the gluten free flour blend for plain wheat flour and remove the xanthan gum from the list. You can use ‘normal oats’.

If you are gluten free, choose a good quality gluten free flour blend. I always make my blackberry crumble bars with Gluten Free Alchemist Flour Blend A. It’s mild in flavour and has a good balance that isn’t too gritty. But other gluten free flour blends should work fine.

If you are Coeliac or need a gluten free diet for health reasons, make sure you use certified gluten free oats.

Can I make Blackberry Apple Crumble Bars Dairy Free?

Yes. To make these crumble bars dairy free, simply make sure your ‘butter’, chocolate and milk are all dairy free or vegan.

Made Blackberry Apple Crumble Slice?

Let me know if you make blackberry apple crumble slice. It’s always been well received here. Send me an email, tag me on social media (links at the top of the page) or leave a comment below. And don’t forget to follow and subscribe to Gluten Free Alchemist for the latest recipes.

Print Recipe

4.82 from 11 votes

Blackberry Apple Oat Crumble Slice

Delicious Oat Crumble Slice with a layer of blackberry and apple compote. Sweet, fruity and perfect for foraged blackberries. Gluten free; optional dairy free.

Prep Time10 mins

Cook Time40 mins

Making Fruit Compote20 mins

Total Time1 hr 10 mins

Course: Dessert, Pudding, Sweet Treats

Cuisine: British, Gluten Free, optional dairy free

Keyword: apple, blackberry, crumble, oats, traybake

Servings: 16

Calories per serving: 386.1kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• Kitchen scales
• measuring spoons
• Mixing bowls
• sharp vegetable knife
• large saucepan
• oven + hob
• wooden/silicone spoon
• 9 inch (23 cm) square non-stick baking tin
• baking paper

Ingredients 

0.33x0.5x0.66x1x2x

MetricUS Customary

Blackberry Apple Compote

• 1 large cooking apple peeled, cored and cut into small pieces
• 430 g blackberries washed – fresh or frozen
• 75 g golden caster sugar or more to taste
• 1½ tsp ground cinnamon
• 1 tsp arrowroot powder mixed with 1 tablespoon water

Biscuit Base and Crumble Top

• 350 g gluten free flour mix I use GFA Blend A – See NOTES (or use an alternative flour blend)
• 1 tsp xanthan gum
• 1 tsp GF baking powder
• 225 g unsalted butter (or DF alternative) cold and cubed
• 350 g soft light brown sugar
• 175 g oats certified gluten free if required
• 50 g flaked almonds toasted
• 100 g white chocolate chunks (DF if required)
• 1 large egg UK large – lightly beaten
• 1 tbsp milk  dairy or non-dairy

Instructions

Preparation

• Prepare a 9 inch square loose-bottomed, non-stick baking tin, by base-lining with baking paper or lightly greasing.
• Wash and prepare the fruit and toast the flaked almonds.

Blackberry Apple Compote

• Put the cubed apple, blackberries, caster sugar and cinnamon into a large saucepan and bring to a simmer.
• Simmer until the fruit is soft and broken down and the liquid has reduced.
• Add the arrowroot-water mix and continue to stir until the mixture thickens.
• Turn off the heat and set aside.

Biscuit Base and Crumble

• Pre-heat the oven to 180 C/350 F/Gas 4.
• Weigh and mix together the flour, xanthan gum and baking powder in a large bowl, making sure any lumps are broken down.
• Rub the butter into the flour mix until it resembles breadcrumbs.
• Add the brown sugar, oats and almonds and stir thoroughly.
• Remove about a quarter to third quantity of the mix to a separate bowl.
• Mix the chocolate chunks into the smaller portion and set aside.
• Add the egg and milk to the larger portion and mix with a wooden/silicone spoon until completely blended and beginning to form clumps.
• Put this mixture into the baking tin and press down with the back of a spoon or glass to make a biscuit base which is smooth and even.
• Bake for 15 minutes, then remove from the oven.
• Spoon the blackberry apple compote onto the biscuit base and spread into a thick even layer.
• Top this with the remaining crumble-white chocolate mix and bake for a further 20 to 25 minutes until golden.
• Serve hot, warm or cold. Delicious with cream, custard or ice-cream.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour, the texture may be slightly different.

Nutrition

Calories: 386.1kcal | Carbohydrates: 57.3g | Protein: 5.4g | Fat: 16.7g | Saturated Fat: 3.9g | Cholesterol: 13mg | Sodium: 156.1mg | Potassium: 208.8mg | Fiber: 5.5g | Sugar: 33.3g | Vitamin A: 584.9IU | Vitamin C: 6.3mg | Calcium: 89mg | Iron: 1.7mg

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© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Blackberry Apple Crumble Slice shared with :

• Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
• What’s For Dinner #267 with The Lazy Gastronome
• Cook Blog Share with Recipes Made Easy
• Fiesta Friday #343 with Angie and Spades, Spatulas & Spoons
• Full Plate Thursday #499 with Miz Helen’s Country Cottage
• Create, Bake, Grow, & Gather #436 with Shabby Art Boutique

Previously Shared with : Vegetable Palette with Seasonal Shaheen.