Before we get into cooking this scrumptious, dairy-free blackberry crumble, with, I might add, blackberries handpick from my local bush, let us pay homage to a truly incredible member of the berry family and its health benefits.
In a 2006 study study published in The American Journal of Clinical Nutrition, scientists concluded that blackberries have an antioxidant content far above that of most other foods, indicating that regular consumption positively impacts athletic performance and disease risk.
It is the anthocyanins that give blackberries their dark color, and it’s this super phytonutrient that protects the brain from oxidative stress. In short, these little beauties are great for mind and body.
Studies show that the anticancer effects of berries are partially mediated through their abilities to counteract, reduce, and also repair damage resulting from oxidative stress and inflammation. Berries may also have many other positive effects, such as boosting detoxifying enzymes (1).
Blackberries are also said to reduce the risk of age-related conditions such as Alzheimer’s disease and dementia too, and may help in the fight against cancers of the GI tract, like colon cancer.
So without further ado, let's get cooking and eat some blackberries as we go!
Here's what you'll need:
- 100gm flour
- 50 gm sugar
- 5gm vegan margarine
- Pinch of salt
- 1 tsp cinnamon mixed with 1 tablespoon sugar
- 3-4 cups fresh blackberries
- Half a lemon
As always, I've made this super easy, even for the kitchen-phobes:
1. Preheat oven to 200 degrees C.
2. Add flour, sugar and salt to a mixing bowl.
3. Cut the margarine into the flour with two knives and crumble with your fingers until the mixture resembles large breadcrumbs.
4. Lightly grease an ovenproof dish with margarine.
5. Add blackberries to the dish.
6. Squeeze half a lemon evenly over the fruit and sprinkle cinnamon and sugar mixture on top.
7. Gently mix with a wooden spoon so that all blackberries are covered.
8. Sprinkle the crumble topping evenly over the blackberries.
9. Bake for 30-35 minutes, until topping is golden and berry juice bubbles through.