For the crumble topping
120g plain flour
60g caster sugar
60g Soft, unsalted
2 Rosemary sprigs, needles removed
400g fresh blackberries
30g of corn starch
40g of Demerara sugar
Falcon Kit List
1. Begin by pre-heating the oven to 180C / 350F / Gas mark 4.
Make the crumble topping by mixing the flour and sugar in our 24cm mixing bowl. Add the butter and rosemary to the flour & sugar to make a light breadcrumb texture. Sprinkle the mixture over our sturdy tray and bake for 15-20 minutes or until golden.
2. To make the blackberry filling, mix together the blackberries, sugar, corn starch and the juice from the lemon. Heat together in a saucepan for 5 minutes
3. For one large crumble, add the blackberry compote to our 31cm bake pan, or to make individual portions, use all four of our 20cm Pie Dishes. Top evenly with the crumble topping and heat in the oven until the topping is brown and the filling is bubbling.
4. Serve the crumble in our 22cm Deep Plates, perfect for large portions with lashings of vanilla custard.