Blackberry, Beetroot & Apple
My name is Caoimhe. I am 26 years old and I don’t have a favourite colour because I always change my mind. Today I went for a walk all by myself. The skies were blue and the sun was shining. I walked the whole way to the end of lane and across the fields. I was starting to get thirsty and I also realised I forgot to put a bra on before I left so I decided it was probably time to start making my way home. Along the journey home, I discovered loads and loads of blackberries growing amongst the hedges. It reminded me of all the times I used to go picking blackberries with my Dad. We would fill up our buckets and my Dad would use the blackberries to make jam. I wanted to stop and pick the blackberries but I had no bucket to put them in. Then I had an idea! I will fill my pockets with as many blackberries as I can carry!! For some reason I had decided to wear my Mam’s jacket which has incredibly large pockets (seriously! the zips go all the way up to your nipples). So as I made my way home I began to fill my pockets with delicious blackberries, trying very carefully not to squash them. After a leisurely 20 minute picking my pockets became heavy and full- I knew then, it was time for me to go home. As I walked down the lane carefree and bra free I embraced a nostalgic wave of joy and I was filled with a deep appreciation for nature. I may not be making jam today but I’m certainly going to bake something! The last stop was the apple tree in my garden, to get the final ingredients for my Nostalgic Rustic crumble. A fruitful day indeed. It was nice to be 6 years old again. The End.
Gluten Free Oats 3 Cups
2 Tbsp Ground Almonds
Date Syrup or honey
Vanilla Essence Optional
2 tbsp butter
2 tbsp coconut oil.
1 cup Blackberries
3 Small Apples
1 Large Beetroot
- Preheat oven to 180^C.
- Get 2 heavy based pan/pots. 1 for the fruit one for the oats.
- In the oat pot, melt 2 spoons of coconut oil & 2 spoon of butter (4 spoon coconut if you want to keep it dairy free).
- Add 3 cups of oats and stir until coated. Don’t let the pan get too hot otherwise your oats will burn, keep it low.
- Add 2 or 3 spoons of date syrup (honey), sprinkle with cinnamon (optional), a drop of vanilla essence and 2 spoons of ground almonds and stir. Leave for another 2-3mins, then take off the heat.
- Wash your blackberries and apples & beetroot. Thinly slice the beetroot and the apple. Put your other pot on the heat, put the apples in first, add 2 spoons of water. Turn the heat up and cover. Let the apples soften for a few minutes.
- Add the beetroot and let it stew away for another few mins. Finally add your blackberries last along with 2 spoons of data syrup (honey) and 1 spoon of lemon juice. Let it simmer for a few minutes.
- Grease baking dish with some coconut oil or butter.
Into a separate bowl spoon out the fruit mixture. Take a hand blender and blend the mix slightly, breaking up any larger pieces so the mixture becomes soupy.
- Add the fruit to the baking dish and spread evenly. Cover the fruit with the oat crumble, making sure it’s all covered and patted down lightly.
- Sprinkle with flaked almonds and drizzle with date syrup or honey.
- Bake in the oven for 10-15 mins, then transfer to the grill and cook for 5-6 mins, checking every few minutes.
~ If you want to gauge how much oats you’ll need to cover your dish, fill your baking dish with oats before you begin to get an idea. Just remember that half your dish will be filled with fruit, you want enough oats to cover the top.
~ Because this is gluten free crumble I decided to pre cook the fruit. Technically the crumble is already cooked but I like to oven bake it for 10-15mins and finish it off under the grill just to get the crumble good and crispy.