Berry Crumble
As a result of my failed Summer Berry pudding, this berry crumble dessert became a winner!
Fresh berries are great, with cream they are better, as a crumble they are best!
Berry base:
2 punnets blackberries
2 punnets blueberries
2 punnets raspberries
1 punnet strawberries, tops chopped and halved.
150gms brown sugar
5 tablespoons water
Crumble:
1 cup rolled oats
1 cup plain flour
½ cup brown sugar (or coconut sugar)
125g butter
1 teaspoon baking powder
Pinch of salt
- Gluten free version:
Substitute plain flour with almond meal or gluten free flour
- Dairy Free version:
Substitute butter with olive oil
Berry method
In a saucepan, gently heat sugar (I used coconut sugar) in five teaspoons of water. When the sugar dissolves add a handful of mixed berries. Let them simmer and release their fabulous flavours for about two minutes. Turn of the heat. Add the rest of your berries and gently turn over so they all become gently warm. Leave them for about five minutes.
Crumble method
Prepare your dessert bowls or tray. Line the base with the berries. The ‘crumble on top’ is a mixture of butter, plain flour and rolled oats. In a separate bowl, mix the oats, flour, sugar, salt and baking powder. Gently melt the butter on a low heat and add to the mix. Stir with a spoon until the butter is well distributed. Spoon this mixture onto your berry base.
Bake for about 30 minutes at 180C or until golden brown. The olive oil version will brown faster, so keep a watchful eye on the colour!
Serve hot with freshly whipped cream. Add a drop of vanilla essence to the cream as you whip for extra praise!
Stay warm!
