Blackberry & Dark Chocolate Crumble Pots

berrypottt

I absolutely love apple crumble, but recently, on at least 3 occasions I’ve last had it, it’s been a disappointment. One was soggy, one had barely any apple to be found and the other had a strange after-taste as well as theΒ charming texture of baby food. Lovely.

Thoughts about making some sort of cobbler/crumble dish had been floating around in my head for some time now, but I didn’t want to make a massive pie dish for a minimum eight people when there’s only 3 of us in the household. Sure, you can divide, but I always think there’s a reason for the quantities used, so that flavours develop properly.

But! Then, we had these little desserts from our fancier supermarket around, which left us with these one-portion ceramic pots that the packaging encourage you to re-use or recycle. They were adorable, and came in multiple colours depending on the dessert in them. Thus, armed with some money, I went back to the store and bought one colour of each, shared the desserts with my parents, and then washed them for my new collection of adorable pastel pots! Dessert and a free dessert dish? I think more supermarket products should be like that! πŸ™‚

blackberrries

Blackberries are my father’s favourite fruit, after the number one; cloudberries, which are pretty hard to get a hold of around here when we’re not in Sweden, so I made this as a sweet substitute. I’d forgotten how much I loved blackberries, and a local farm shop had some beautiful punnets of them for sale, picked that day.

At that point, I got googling, and found out the wonderful combination of blackberries and chocolate, which I thought sounded lovely (even as a person who really doesn’t get all that fussed about chocolate *sins*). I changed it up by adding lime juice and dark chocolate, which makes the dessert a little more rich, rather than sweet.

potttts

Our berries were a wonderful mix of sweet and tart; just how we like them, but depending on your measure for how tart/sweet you like your berries, adjust the sugar in this recipe accordingly.

creamandberriespots

They came out a little messy, unfortunately, since the recipe bubbled over, and the fruit juice hardened into a delicious, slightly sticky sauce that, despite my scrubbing for the photos, didn’t come out (but no fear, with some soap and a soak in hot water, it went away!) but I couldn’tΒ not share this with you all. A little lactose-free cream topped over, and it was a deliciously naughty little treat for a warm summer evening.

Makes 8 small pots450g of blackberries
1 tbsp of plain flour
1/4 cup of sugar (adjust as necessary)
2 tbsp of lime juice

55g of butter, softened
1/4 cup of light brown sugar
1 tsp of vanilla essence or vanilla sugar
1/2 cup of plain flour
1/23 cup of plain oats
65g of dark chocolate chips
pinch of salt

Preheat oven to 200 degrees C.

Add the blackberries, flour, sugar and lime juice together, and mix to coat.Β Divide amongst the pots equally.

Beat together the butter, sugar, and vanilla essence until light and fluffy either with a stand-mixer or handheld electric whisk. Add the flour and oats until combined. Add the chips, and stir with a spoon until chips are evenly distributed in the crumble batter. Add the pinch of salt, and continue to stir.

When ready, add the crumble topping over the blackberries, covering them as much as possible. Pop in the oven for about 20 minutes. If you’re using a smaller number of larger ramekins, add to the timing. The juice should be bubbling over (you might want to use a baking sheet on your tray!), and the tops golden brown.

Remove from the oven, serve with some cream or even ice-cream for a little more indulgence, and eat up immediately!

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6 thoughts on “Blackberry & Dark Chocolate Crumble Pots

  1. Bonnie

    They look beautiful! I think the slight messiness suits this type of dish. I had never heard of cloudberries, but I looked them up and they sound lovely. I hope to try them someday!

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