ROASTED SUMMER BERRY NUT CRUMBLE
Serves 6-8
INGREDIENTS
Filling
250g strawberries, leaves removed
250g raspberries
250g blueberries
110g (½ cup) caster sugar
1 vanilla pod, halved lengthways, seeds scraped
juice of one orange
mascarpone, to serve
Crumble
100g (1 cup) LUCKY ALMOND MEAL
40g (⅓ cup) LUCKY SLIVERED ALMONDS
40g (⅓ cup) LUCKY FLAKED ALMONDS
35g (⅓ cup) LUCKY GOLDEN NATURAL WALNUTS, chopped
1 teaspoon mixed spice
½ teaspoon ground ginger
90g (½ cup) brown sugar
60g unsalted butter, cold and diced
DIRECTIONS
- Preheat fan-forced oven to 160°C. Line a baking tray with baking paper.
- Combine berries with sugar, vanilla seeds and pod in an ovenproof dish. Drizzle over orange juice. Leave for 10 minutes. Place in oven then bake for 20 minutes, or until strawberries are tender. Set aside to cool to room temperature.
- Meanwhile, combine almond meal, nuts, spices and brown sugar in a bowl. Using fingertips, rub the butter into the mixture until it resembles coarse breadcrumbs. Spread mixture evenly over lined baking tray, about 8mm depth. Bake for 20 minutes, until golden, stirring halfway during cooking. Set aside to cool completely.
- Divide berries between 6 glasses and scatter over the crumble. Top with a dollop of mascarpone and drizzle over remaining cooking juices. Serve immediately.
PRODUCTS IN THIS RECIPE
