A WARMING AND SEASONAL RECIPE

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.


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
€99,00

White with Blue Rim Pie Dishes
€60,00

White with Blue Rim 12cm Bowls
€51,00


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