I love dessert with fruit for many reasons and this recipe is particularly good. Decadent and delicious but on the edge of healthy so I don’t feel at all guilty for having seconds! It is easy to prepare ahead if you are having guests over for dinner – make the crumble topping and store in the freezer and have the berries sitting on the bench oozing and jamming together while you wine and dine your guests. Of course you can use the crumble topping for other fruit combinations as long as you use the same proportions (I’m pretty sure in the post photo I used rhubarb and strawberries). I’m all for flexible recipes that enable you to use what is in season or on hand so you are eating the best food possible.
From 101 Cookbooks.
Ingredients
- 1 1/2 cups wholemeal flour
- 4 tbs poppy seeds
- 1 cup rolled oats
- 1 cup raw sugar
- 1/2 tsp salt
- 2/3 cup melted butter
- 1 tbs cornflour
- 1/3 cup raw sugar
- 4 1/2 cup berries
- 1/2 cup port
Method
- Preheat oven to 180 degrees celsius.
- Place flour, seeds, oats, sugar, salt and melted butter in a bowl and mix with a fork until combined. Form into 3 flat discs, wrap in plastic and place in freezer until ready to use.
- Stir the sugar and cornflour together in your measuring cup, and then add with the berries to your baking dish. Give it a good stir and leave to sit until bake time.
- When you are ready for dessert, add the port to the berries and crumble the biscuit discs on top. Make sure you have a good mix of small and large pieces – it will add texture to your crumble.
- Bake for about 45 minutes, or until the berries are bubbling and your crumble is golden. Allow to cool slightly before serving with cream, natural yoghurt or vanilla ice cream.
This is making me think about other fruit/alcohol combinations to try next time… apple and Calvados, rhubarb and Cointreau… do you have any suggestions?
