blackberry, rhubard and lemon balm crumble


Tis the season to be berry. To exude the ripe, ephemeral sweetness with a touch of sour thrown in.  To fill the lands entirety with awash of colours, all shades of berry, mingling with the greens that envelop them, most of the year.  Now, their time to shine, the bears are there biggest fans, they frolic and gorge themselves on blue juices and feed their young until they are good and plump. My berry noshing habits are the bane of anyone who comes for a walk expecting to get anywhere. Leisurely I stroll through the bushes, inspecting ripeness, relishing in readiness and popping the little wild gems one after the other.

Summers staple food lends itself generously to many a dish. Crumble is of course, a classic, and no summer is complete without some version of this comforting dessert.  The smell of lemon balm is so refreshing yet full of calm. I added it to the crumble hoping its aroma would shine through. It’s there, ever so faintly, amidst the strong tannins of the blackberry. My rhubarb is skinny and running wild, we found her in the bushes and I managed to harvest a few good pieces before our crazy chickens destroyed the whole lot. Who know chickens eat rhubarb? Who knew mice eat avocados? Who knew humans eat yoga mats?

Blackberry, Rhubarb and Lemon Balm Crumble


Enjoy this scrumptious berry crunchious crumble with some coconut cream, ice cream, heavy whipping cream, yogurt, creme fraiche, or just about anything creamy and delicious! Happy berry season to all!

Blackberry, Rhubarb & Lemon Balm Crumble


  • 3-4 stalks rhubarb, chopped
  • 4 cup blackberries or raspberries
  • 2 Tbs chopped lemon balm leaves
  • 1/2 tsp cinnamon
  • 1 Tbs coconut sugar or honey
  • 2 cups rolled oats
  • 1/2 cup walnuts, crushed
  • 1 Tbs+4Tbs coconut oil or butter
  • pinch of sea salt
  • 4 Tbs coconut sugar


  1. Melt 1 Tbs coconut oil in a skillet and add rhubarb, berries, cinnamon and coconut sugar. Cook down for about 10 minutes.
  2. Preheat oven to 375F (190C)
  3. Mix together oats, coconut oil, coconut sugar and salt until all the oats are moistened from the oil.
  4. Top the berry rhubarb base in your skillet with oat crumble and sprinkle the walnuts on top.
  5. Bake 30-40 minutes until the crumble is golden and filling is tender.

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