Description
A seasonal crumble with the best and most colorful summer fruit
Ingredients
Scale
For the filling:
- 17.5 oz strawberries
- 7 oz cherries
- 4.5 oz raspberries
- 1.7 oz dried cranberries
- Juice of 1 lemon
- 3 tbsp brown sugar
For the topping:
- 1 1/2 cup sifted flour
- 0.8 oz pistachios
- 1 cup rolled oats
- 1.7 oz ground almonds
- 1 cup brown sugar
- 1 tsp baking powder
- 7 oz butter, melted
Instructions
- Preheat oven to 190°C (375°F). Wash the cherries, halve and pit them. Wash the strawberries, remove stems and cut them roughly. Wash the raspberries.
- Mix all the fruit in a bowl with the dried cranberries, sugar and lemon juice, and put aside.
- In another bowl combine flour, oats, almonds, sugar and baking powder; mix well. Then make a well in the center and pour the butter in. Mix with your hands to form a crumble.
- Place the red fruit filling into a round pie pan, and scatter the crumble mixture on top. Finally scatter the pistachios over the topping.
- Bake for about 30-35 minutes or until top is crisp and golden and the filling is bubbling.
- It can be served either hot or cold with whipped cream. According to taste, a tablespoon of honey or golden syrup can be added to cream.
- Prep Time: 40 mins
- Cook Time: 30 mins