Blackberry Crumble

I get asked a lot why I live here. Why did I end up in the outskirts of the city, in a so-called dormitory neighborhood populated in large majority by commuters and families to whom the city has little to offer anymore other than a secure, well-paid job.

The short answer is, I don’t know. When we first moved here two and a half years ago (gasp!), we had absolutely no clue about what was trendy and hip – nothing did we know about ‘where it’s at’. All we knew was that we wanted an apartment on our own, that was decent and well-kept, with lots of natural light, a shower rather than a bathtub, and possibly with no carpet. One close to a tube station, and possibly to a decent grocery store. One not too far from were we worked. An apartment with all these features, and that we could afford, too. We eventually viewed this little one bedroom apartment in Wimbledon Park, with three windows in the day area and a view of the roofs all the way to London eye from the huge bathroom window. There was plenty of light for my pictures – which later on I discovered is pretty hard to screen, and to turn moody. So there you have it, the answer to my super-bright pictures: we have no curtains. The apartment was tastefully furnished, and with a lovely flooring and a big table for dinners with friends (four, as we only have four chairs).

I digress, as usual. The long(er) answer is, I don’t mind living here. I have my highs and lows about this place, so quiet at night, so dead really. Sometimes, i crave being in the middle of the buzz, being at walking distance from a nice wine bar or a concert. Others, I feel so blessed for coming home to a quiet place where I can find some rest and solace for my achy, tired, overwhelmed brain. And then, there are the blackberries. Perhaps one of my favourite activities to do in late summer, the idea of being able to get out of the door and find blackberries to forage by the bowlful gives me the most childish, pure joy. I go out at dusk, when the park is quiet and you hear the ducks getting ready for the night, and the sun is sinking behind the hill. The air has chilled a bit, and there is no one on the road. I can let my mind wonder, finally, as I pick berries and fill my bowl, connecting with nature, and my thoughts.

Berry-picking also fills me with the excitement that comes with the endless possibilities berries bring to the kitchen: crumble, jam, sauce, cake, crisp, baked oatmeal, compote, pie. I always tend to lean towards crumble, as it is easy to make, it always turn out well, and it makes for a great breakfast. I have been making Heidi’s Tuttifrutti Crumble a lot, and it is always perfect – even with just blackberries, even without currants, even with another type of red wine, even without poppy seeds but with other seeds or nuts in their place. The wine gives an amazing depth to the crumble without tasting wine-y or acidic, and balances out the sweetness perfectly. I even use less sugar, and it is still delicious. Then I saw this recipe for crumble and was immediately tempted – by the huge amount of oats called for, by the presence of maple syrup. After a few experiments, I settled on this recipe I am sharing – a mixture of the two above, including wine, maple syrup, the extra crispness given by the generous dose of oats, and the nuttiness of the almond flour, plus the warming presence of butter. 

A keeper.

 Blackberry Crumble

2 cups / 180g rolled oats

5 Tbsp almond meal (or spelt flour)

5 Tbsp maple syrup

5 Tbsp butter, melted

Pinch of salt

4 cups / about 450g blackberries, rinsed

1 Tbsp lemon juice

2 Tbsp all-natural corn starch

1 Tbsp maple syrup

1/4 cup / 60ml light, fruity red wine

Preheat the oven to 180°C / 350°F. Toss the berries in a bowl with the lemon juice, maple syrup, wine and starch. Transfer to a baking dish and set aside. For the crumble topping, mix oats, almond flour and salt in a separate bowl. Pour in the maple syrup and butter, and stir until combined – you can use your hands or a wooden spoon here. Cover the berries with the crumble topping. Bake for 35-40 minutes, until the topping is deep golden and the berry juices are bubbling on the sides. Serve lightly warm with yogurt or ice cream, or even with some creme fraiche.


Note: We will be leaving for a two-week holiday in Sicily soon, and we are beyond excited. I’ll bring back goodies, memories, recipes and pictures. In the meantime, you can follow our Sicilian adventure on Instagram, where you’ll easily find me more regularly on those days. Also, if you have any must-see or eat tip, I’d love to hear it! 

Note n.2: I am beyond humbled of having been featured on Italian lifestyle magazine D.it, where I chat about photography, inspiration, and share a few simple tips for snapping good food photos with a phone. If you read Italian, check it out!