My late summer foraging gained me over a kilo of blackberries that are slowly being depleted from their freezer home as crumble and porridge season begins. I like my crumble with tart fruit to counter the sweet and crunchy oaty topping but feel free to add more sugar to taste if you prefer it sweeter. The blackberries can be swapped for raspberries or frozen summer berries.
Having just returned from a fabulous break in Edinburgh at the Fringe festival and picking bags upon bags of plump blackberries from my neighbours wall – which are now stocked up in the freezer until crumble season is upon us – I wanted to attempt a twist on a classic Scottish dessert. Traditionally, cranachan is made with raspberries but seeing as I have a bounty of blackberries I went with the free fruit option. I have also added some chopped roasted hazelnuts and brown sugar for added crunch so this is my version of the dessert.