Raspberry and Strawberry Crumble
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. One evening I had started making this dessert only to discover I didn’t have enough butter. I tried adding in some crushed walnuts as they are quite oily. It worked out so well they became regular addition. But if nuts aren’t your thing, the crumble works fine without them.
Dark muscovado sugar is lovely in this crumble. But regular brown sugar works just fine here too.
Ingredients
- 500g frozen strawberries
- 350g frozen raspberries
- 100g caster sugar
- 1 ¼ cup (~110g) porridge oats
- 20g salted butter
- 30g walnuts crushed
- 1 tbsp dark brown sugar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
Instructions
- 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.
- 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.
- 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.
