Blackberry and Hazelnut Crumble

Bursting with flavour and goodness, this crumble showcases blackberries, rich in vitamin C and anthocyanins — the powerful pigments behind their deep purple hue. These natural compounds offer anti-inflammatory and antioxidant benefits, which may support muscle recovery and adaptation after intense training.

The recipe works beautifully with either fresh or frozen blackberries, and you can easily substitute with plums or blueberries depending on the season. The hazelnut topping adds a satisfying crunch, while providing a boost of heart-healthy fats and a source of iron, making this comforting dessert as nourishing as it is delicious.

From: The Runner’s Cookbook

Serves 4

300g blackberries (fresh or frozen)

2 tbsp water

For the crumble:

50g plain flour

40g brown sugar

75g oats

50g spread or butter

50g hazelnuts, toasted and chopped*

Preheat oven to 190 C/ 170 C fan/ gas mark 5.

Place the blackberries in a 1-litre ovenproof dish. Pour over the water.

To prepare the crumble, place the flour, brown sugar and oats in a mixing bowl. Add the spread or butter and rub into the mixture until it resembles breadcrumbs. Alternatively, mix together in a food mixer. Stir in the chopped hazelnuts.  

Scatter the topping over the apples and bake for 15 - 20 minutes until golden brown. Serve with custard or Greek yogurt.

*Place hazelnuts on a baking tray and bake in the oven at 180 C (160 C fan) Gas 4 for 5 - 10 minutes, watching carefully and shaking occasionally. Allow to cool then whiz for a few seconds in a food processor. 

Per serving: 337 kcal, 6 g protein, 17 g fat (3 g saturates),  36 g carbs ( 14 g total sugars),  6 g fibre