Berry Medley Baked Crisp
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- For the crumble topping
- ⅔ cup soft light brown sugar
- ½ cup unsalted butter (cold and cubed)
- 1 cup plain flour
- For the filling
- 0.333 cup caster sugar
- 2 cups Raspberries
- 2 cups Strawberries (hulled and halved)
- ⅔ cup Blueberries
- 0.333 cup Red currant
Preparation steps
1.
Pre-heat the oven to 190°C | 375F | gas 5.
2.
Place the strawberries and raspberries for the filling in a saucepan along with the sugar.
3.
Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
4.
Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar.
5.
Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top.
6.
Bake for 30-35 minutes until the topping is golden brown in colour.
7.
Remove from the oven and leave to stand for 5 minutes before serving.
