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Blackberry & blueberry crumble

This berry dessert will satisfy all your sugar cravings - by Kerrie Worner
  • 29 Jun 2016
Blackberry & blueberry crumble
JOHN PAUL URIZAR
Serves 8
Proudly supported by

Ingredients

¾ cup self-raising flour

1 tsp cinnamon

⅓ cup raw sugar

¾ cup rolled oats

125g unsalted butter, cubed

300g frozen blackberries

400g frozen blueberries

1 orange, zest finely grated & juiced

½ cup caster sugar

1 tbsp vanilla extract

½ cup flaked almonds

Vanilla ice cream, to serve

Method

  1. Preheat oven to 180°C. Sift flour into a bowl and add cinnamon, sugar and oats. Rub in butter until combined.

  2. Combine berries, zest, juice, sugar and vanilla in a bowl. Divide mixture among 8 oven-proof, 1.5-cup capacity bowls. Top with crumble mixture, then sprinkle with flaked almonds.

     

    Note: If you prefer a crunchier top, put a heavier coating of crumble on top.

  3. Put bowls onto an oven tray and bake for 20-25 minutes or until golden. Serve with ice-cream.

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