Description
This Red Fruit Crumble combines a medley of seasonal berries and cherries with a crunchy oat and pistachio topping, creating a delightful contrast of flavors and textures.
Ingredients
Units
Scale
- 17.5 oz strawberries, washed, stems removed, and roughly chopped
- 7 oz cherries, washed, halved, and pitted
- 4.5 oz raspberries, washed
- 1.7 oz dried cranberries
- Juice of 1 lemon
- 3 tbsp brown sugar
- 1 1/2 cups sifted flour
- 0.8 oz pistachios, roughly chopped
- 1 cup rolled oats
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 190°C (375°F).
- In a large bowl, combine the strawberries, cherries, raspberries, and dried cranberries. Add the lemon juice and brown sugar, and mix well to coat the fruit evenly.
- Transfer the fruit mixture into a baking dish, spreading it out evenly.
- In another bowl, prepare the crumble topping by mixing the sifted flour, rolled oats, and granulated sugar. Add the chilled, diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios into the crumble mixture.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool slightly before serving.
Notes
For a more vibrant color contrast, use pistachios in the topping. Dried cranberries add a tart flavor, balancing the sweetness of the other fruits. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22
- Sodium: 5
- Fat: 14
- Carbohydrates: 50
- Fiber: 5
- Protein: 4
- Cholesterol: 30