blackberry crumble pies

these are the perfect autumn sweet treat. made using our delicious bramble jelly with foraged blackberries.




  • 250g plain flour

  • 125g butter

  • 1/4 tsp salt

  • 1 egg yolk

  • 1 tbsp cold water


  • 6 tsp Bramble Jelly

  • 200g blackberries

Crumble Topping:

  • 100g plain flour

  • 50g butter

  • 50g caster sugar


1. First make the pastry, add the flour and butter into a food processor and blitz until the mixture looks like breadcrumbs. Add the egg yolk and 1 tbsp of cold water and whizz again until the mixture forms into a ball. You can add more water if it doesn't come together. Wrap in cling film and leave in the fridge to chill for 30 minutes. 

2. Preheat the oven to 200 degrees C/gas mark 6 and crease 6 small loose-bottomed tart tins. To make the crumble place the flour, butter and sugar into the food processor and blitz until it resembles breadcrumbs.

3. Roll out the pastry onto a lightly floured surface and using the tins cut out individual pastry discs. Place the pastry discs into each tin and prick the bottom lightly with a fork. Add a teaspoon of bramble jelly to each tart and place a few blackberries over the top, then sprinkle with enough crumble to cover the filling.

4. Place in the oven to bake for 20-25 minutes until the pastry and crumble have turned golden brown. Remove from the oven and leave to cool. Serve with vanilla ice cream for the perfect autumn dessert!


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