Late Summer Crumble
Photography by Josh Griggs.
With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Ring the changes with the berries of your choice.
Serves: 4-6
INGREDIENTS
100 grams butter
1 tablespoon golden syrup
2/3 cup oats
2/3 cup desiccated coconut
2/3 cup plain flour
½ cup brown sugar
6 ripe nectarines, quartered
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons caster sugar
EQUIPMENT: 24cm baking dish.
METHOD
Preheat the oven to 160°C fan bake.
Melt the butter and golden syrup together in a microwave-safe bowl. Put the oats, coconut, flour and brown sugar in a food processor. Add the butter mixture and pulse to combine.
Put the fruit into the baking dish and sprinkle over the caster sugar. Squish the crumble mixture into clumps and sprinkle on top of the fruit. Bake for 30 minutes, or until golden.
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