Eleanor Maidment’s blackberry crisp

Try mixing up your berries in this summery crumble. A combination of blackberries and blueberries works particularly well.

blackberry crisp
Ellis Parrinder


450g blackberries
1 tbsp water
1 tbsp orange juice
1 tsp runny honey
50g granulated sugar
60g unsalted butter, cubed and chilled
50g plain flour
50g jumbo oats
Double cream, to serve

  1. Preheat the oven to 200C/180C fan/gas 6. Toss together the blackberries, water, orange juice and honey in the base of an ovenproof dish about 1 litre in volume. Pat down lightly in an even layer with the back of a spoon.
  2. Put the sugar, butter, flour, oats and a pinch of salt in a bowl and rub together with your fingertips to make a wet and clumpy crumble topping.
  3. Scatter the crumble topping over the fruit, piling it up a little higher in the middle so you can still see the fruit at the edges. Bake for 30 minutes, then stand for 5 minutes before serving with double cream.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp