Berries, berries, berries. I'm a bit loopy for strawberries at the moment and super-excited that they will be in season until Christmas. Hoorah!
One of our favourite desserts is an Apple Berry Crumble. It’s a cinch to make but watch out, it is quite filling and could tip you over the edge if you don't pace yourself before hand. Otherwise you'll be pushing through the pain barrier ;-)
6 Pink Lady apples, peeled & cut into 1 cm wedges
1 tablespoon caster sugar
1 teaspoon orange zest, finely grated
juice of half a lemon
1 tablespoon water
400g fresh strawberries (can be substituted for frozen berries when not in season; I added a handful of mixed berries for interest)
1 cup plain flour
1 cup brown sugar
1 cup hazelnut or almond meal
1 teaspoon cinnamon
100g unsalted butter, cubed and chilled
Preheat oven to 200°C or 180°C fan forced. Lightly grease 4 small ramekins.
Place apples, sugar, lemon juice, orange zest and water in a large saucepan over medium-low heat. Simmer for around 10 minutes until the apple starts softening a little. Add berries and cook for a a further 5 minutes.
With a slotted spoon remove the berries and place in ramekins and continue cooking the liquid for a further 10 minutes until thicker. Pour the liquid equally into the ramekins and set aside for about 20 minutes to cool.
Combine flour, sugar, hazelnut/almond meal and cinnamon in a large bowl. With clean, dry hands, rub the butter into the dry mixture or process in a food processor until the mixture resembles coarse breadcrumbs. Being lazy, I used my lovely Kitchenaide food processor ;-)
Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes or until the crumble is crunchy and golden.
Strawberries, apples, almond meal & lemon all available from our Gold Coast and Bondi Junction markets.