Strawberry & Blueberry Pistachio Crumble
Strawberry Blueberry Pistachio Crumble... Simple quick desserts like these are the best. Staple ingredients, easy substitutes and instant gratification! What more might you need? Comfort in a bowl? Yes, that too, and that's all the important boxes ticked off!
Equipment
- 2 bowls
- whisk
- spatula
- Knife
- Hand blender {optional}
Ingredients
Fruit mix
- 200 g blueberries
- 300 g strawberries chopped
- 2-3 tbsp brown sugar
- 60 g pistachios chopped
- 1 1/2 tbsp cornflour
Crumble topping
- 2 1/2 tbsp whole-wheat flour
- 2 tbsp brown sugar
- 80 g butter chilled, diced
- 45 g breakfast oats
- 30 g pistachios chopped
Instructions
- Preheat the oven to 180C
First make the crumble topping:
- Mix flour and sugar with a spoon in a dry bowl.
- Put in cold butter cut into pieces and work with finger tips to make a breadcrumbs like texture. Now toss in the oats and nuts lightly with a spoon.
- Alternatively, add the flour, sugar and chilled diced butter into a small hand blender. Cut in short bursts until you get a pea sized mix. Stir in the otas and chopped nuts.
- {Can be made ahead and chilled}
Fruit filling:
- In a large bowl, toss together the ingredients for the fruit filling.
- Divide into 4-6 ramekins.
- Top with the crumble and press gently to pack tight and seal the fruit in.
- Bake till tops are light brown and stewed fruit juice begins to appear on edges {about 30 minutes}
- Serve warm or at room temperature as is, with unsweetened cream, or a scoop of vanilla ice cream perhaps.
Notes
Use apples with strawberries as an alternative pairing, or just strawberries will work too. Add in the zest of an orange, or fresh rosemary. Use walnuts as an alternative.