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Blackberry picking and an autumnal Liz Earle crumble recipe

The end of summer is synonymous with blackberries, which are in abundance in Jersey and now is the time to get picking. Plump and juicy, the freshly picked wild varieties have a depth of flavour that’s rarely found in shop-bought varieties, which tend to be bigger and tastier, especially when cooked. Blackberries are packed with antioxidants, are rich in fibre and bursting with vitamin C.

When you get your blackberries home, soak them for a good half hour in water just before you intend to use them, and then rinse them carefully – they bruise easily – before eating or using them in recipes. If you do not intend to use the berries for a few days, refrigerate them unwashed so they do not spoil, or wash them and pack them into an airtight bag or container for immediate freezing.

Blackberry foraging is a fun thing to do with the whole family, just make sure to keep some for this delicious Autumnal Plum and Blackberry Crumble from Liz Earl’s Wellbeing Magazine:


Stewed fruit:

• 1kg plums, stoned and quartered

• 200g blackberries

• 2 tbsp soft brown sugar

• 1 orange, zest

This recipe also works well as a more traditional blackberry and apple crumble – simply swap the plums for delicious autumn apples.


• 70g flaked almonds, roughly crushed

• 100g oats

• 100g brown rice flour

• 3 tbsp maple syrup

• 2 tbsp coconut oil

• ½ tsp cinnamon

• 1 tsp vanilla essence


• Preheat oven to 150°C/300°F/gas mark 2.

• Mix together the plums, blackberries, sugar and orange in a large bowl. Transfer to an ovenproof dish.

• Mix together the crumble ingredients in another bowl, making sure that the dry ingredients are well coated with the syrup and oil. Rub together.

• Top the fruit with the crumble ingredients and bake in a preheated oven for about 45 minutes or until caramelised juices start to creep up the side of the baking dish.

• Serve with organic custard or cream.