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A Gin, Rhubarb and Blackberry Crumble Recipe You’ll Be Drooling Over

The Gin Kin, Recipe by Brockmans Gin
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With dessert being our favourite part of a meal we are a little more than excited to try out this gin blackberry crumble recipe.

Autumn calls for forest fruit, warming rhubarb and well… gin. If a combination of the three appeals to you then you’re in for a real treat.

If you’re worried about the calories, you’ll be happy to know that this recipe features blackberries and rhubarb, two of your five a day so you could say it’s (sort of!) healthy (if consumed in moderation) so why not treat yourself to a treat or two?

How to Make a Gin Blackberry and Rhubarb Crumble

gin blackberry crumble recipe

Serves 4

Ingredients

For the Crumble Top:

  • 190 g plain flour
  • 50 g hazelnut flour
  • 130 chilled unsalted butter (chilled)
  • 50 g caster sugar
  • a pinch of salt flakes

For the Filling:

  • 250 g blackberries
  • 400 g rhubarb
  • 1 tbsp unsalted butter
  • 3 tbsp caster sugar
  • 3 tbsp Brockmans Gin

Method

Preheat the oven to 200C.

  1. Melt the butter in a saucepan and add fruit. Toss with the sugar and cook for 5 minutes until the mixture becomes wet.
  2. Pour in the Brockmans Gin and cook for another 5 mins on medium heat with the lid opened. Mix and place the fruit into 4 individual baking pans or 1 big pan. Set aside.
  3. Mix flour, butter and sugar in a medium bowl with your hands until it looks like crumbs. Place over the fruit mix without pressing down. Sprinkle with the salt flakes.
  4. Bake for about 30 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve warm with a scoop of vanilla ice cream or cream.

Recipe by Tanya Balyanitsa for Brockmans Gin. All images via Brockmans Gin. 


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