1/1 Photo of Baked Blackberry, Blueberry and Fudge Oatmeal With Pecan Crumble
Wild blackberries are called brambles in the UK and if you have enough of them use twice the amount and leave out the blueberries. You can make the entire pudding and reheat to serve day after it is made. Scrumptious autumn treat.(may need to up the amount of sugar in the fruit if you have a sweet tooth)from Simply Seasonal by Claire Macdonald
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Units: US | Metric
For the Crumble
- 1Stew fruit with water and sugar over low heat until the juices run.
- 2pour into 4-5 pint ovenproof dish.
- 3preheat oven to 350°F.
- 4melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
- 5stir in sugar and vanilla and cook for few more minutes stirring all the time.
- 6spoon evenly over the cooked brambles.
- 7bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
- 8serve warm or cold with whipped cream or good vanilla ice cream.
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Nutritional Facts for Baked Blackberry, Blueberry and Fudge Oatmeal With Pecan Crumble
Serving Size: 1 (294 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 778.2
- Calories from Fat 421
- Total Fat 46.7 g
- Saturated Fat 16.8 g
- Cholesterol 60.9 mg
- Sodium 205.3 mg
- Total Carbohydrate 86.1 g
- Dietary Fiber 14.7 g
- Sugars 51.0 g
- Protein 11.3 g