This is such a simple recipe for a deliciously homey dessert this Autumn. Choose your favourite berries that are easily on hand, and adapt where necessary to make it dairy-free and gluten-free. Recipe and imagery: @poppie_prints.
A WARMING AND SEASONAL RECIPE
AUTUMN BERRY CRISP
SERVES: 6 – 8
PREP TIME: 30 mins
COOK TIME: 40 mins
INGREDIENTS
• 5 cups of seasonal berries such as blackberries, damsons or frozen blueberries
• 1/4 cup brown sugar
• A knob of butter
TOPPING
• 1/4 cup butter softened
• 1/4 cup brown sugar
• 1/4 cup flour
• 3/4 cup oats
• 1/4 teaspoon cinnamon
Preheat oven to 200C/180C fan/gas mark 6
Put the berries into a pan with the sugar, butter and a splash of water and heat gently until the berries start to give off their juices.
Place in your Falcon bake pan or pie dish.
With a fork combine the butter, brown sugar, oats, flour, and cinnamon until crumbled, and sprinkle over the berries.
Bake 35-40 minutes until the top is golden brown and the berries are bubbling.
Cool slightly and serve with custard.
Custard recipe
Bring 2 cups of milk to a boil in a saucepan over medium heat. Mix 1/2 cup white sugar, 2 tbsp cornstarch, 3 egg yolks, 1 tsp vanilla and 1/2 tsp salt in a small bowl. Carefully stir into boiling milk until it comes to a boil. Remove from heat and serve.
USEFUL FOR THE RECIPE
Blue with White Rim Bake Set
£79.00
White with Blue Rim 12cm Bowls
£41.00
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