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I usually make these delicious squares with frozen raspberries but, after having a clear out of my freezer, I discovered some frozen blackberries from last autumn and thought, “why not?”. They were a great hit with the family, and so with the blackberry season upon us, here is a recipe for you to try out with those blackberries that are over picked and end up in the freezer. (Note: whether you use blackberries or raspberries the fruit must be frozen otherwise it will break down too much during baking)



  • 150g softened butter
  • 100g icing sugar
  • 260g plain flour
  • ½ tsp ground cinnamon
  • 60g ground walnuts (grind chopped walnuts in food processor or blender)
  • 300g frozen blackberries


  1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and grease and line a baking tin approx. 20cm x 30cm with non stick parchment paper, extending the paper 5cm over the sides of the tin
  2. Beat the butter and sifted icing sugar in a medium bowl with an electric mixer until light and fluffy. Stir in the flour, cinnamon and nuts until the mixture is crumbly
  3. Reserve 1 cup of the crumble mixture. Press the remaining mixture into the pan to create a firm base
  4. Top with the blackberries and sprinkle the reserved crumble mixture over the top of the blackberries
  5. Bake for approximately 40 minutes until the crumble mixture turns golden
  6. Cool in the tin before slicing – this is best eaten on the day due to the high moisture content of the fruit

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