Blackberry Crumble

We stayed at a bed and breakfast house in Kinross, Scotland. The landlady was baking when we arrived. The smell made us stay and she kindly gave me the recipe.
3 lbs 1.5 kgs blackberries
12 ozs 350 gms sugar
6 ozs 175 gms plain flour
3 ozs 75 gms rolled oats
3 ozs 75 gms flaked almonds
3 ozs 75 gms ground almonds
8 ozs 225 gms vegan margarine
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Grease a large oven-proof dish with margarine. Mix together the fruit, flaked almonds and half the sugar and place in the dish.
Mix together the flour, remaining sugar, rolled oats and ground almonds and rub in the margarine. Sprinkle over the fruit mix and cook for 30 minutes until golden.
Serve hot with blackberry sauce or coconut cream.
Delicious cold the next day.
Apple, blueberries, or blackcurrants may be used instead of blackberries.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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