Raspberry and Strawberry Crumble — sweet, tangy and a little bit spicy
I’ve updated this recipe so that all the ingredients are ones you can find in pretty much any supermarket. Before I used stem ginger syrup in the fruit base. I now use caster sugar - unless I happen to have some stem ginger syrup. I make this all the time. Unless I’m cutting down on sugar. This is just so easy and so yummy.
I’ve added crushed walnuts to the crumble topping. Once I had started making this and discovered I had nothing more than a tiny bit of butter. I tried adding in some crushed walnuts as they are quite oily. It worked out so well they became regular addition. But it nuts aren’t your thing, the crumble works fine without them.
Dark muscovado sugar is lovely in this crumble. But regular dark brown sugar is great here too.
Another change I’ve made is to have this with either fat-free quarK or Fage. This is great with cream. But it turns out that it also works great with quark or greek yoghurt. It’s especially nice if you mix in a tiny bit of vanilla bean paste to the quark or Fage. But that’s just a personal choice.
Raspberry and Strawberry Crumble
Yield: Serves 6 - 8
Suitable for: Gluten-free diet
Ingredients:
- 500g frozen strawberries
- 350g frozen raspberries
- 100g caster sugar
- 1 ¼ cup (~110g) porridge oats
- 20g salted butter
- ¼ cup (~30g) walnuts crushed
- 1 tbsp dark brown sugar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
Instructions:
Put the fruit filling together
Place the strawberries in a blender with 1 tablespoon of caster sugar. Mix until the strawberries are chopped up but are still in pieces - as opposed to mush. Place the chopped strawberries in a suitably sized glass or ceramic pie dish, e.g. 11” x 7” rectangular dish, or a deep 9” pie dish. Scatter the raspberries over the strawberries and sprinkle 5 tablespoons of sugar over the fruit.Make the crumble
To crush the walnuts, either use the blender or place them on a flat surface and crush them with the back of a spoon. Place the oats in a deep bowl. Rub the butter into the oats. Sprinkle over the spices, the sugar and crushed walnuts. Mix around well.Assemble & bake
Turn the oven on to 180 C. Sprinkle the crumble topping over the fruit filling. Bake in the oven for 1 hour or until the top is golden and the fruit filling has bubbled up, covering the edges of the crumble topping.- Let cool for at least 15 minutes before serving.
Enjoy!
