400g mixed berries: strawberry, raspberry, redcurrant, blackcurrant and blackberry is a good mix, either fresh or frozen
6 tbsp splenda
100g butter, softened
100g ground almonds
100g finely chopped nuts
60g unsweetened shredded coconut
Preheat the oven to gas 5/375f/190c
Put the berries and 3 tbsp of splenda in a medium saucepan over a medium heat stirring regularly until the berries are bursting.
Transfer to a ovenproof dish, approximately 7 inch wide.
Chop the butter into small pieces and place in a large bowl.
Mix all the remaining dry ingredients in a separate dish before adding to the butter and rubbing in well with your fingers.
Cover the berries with the crumble making sure it is in a even layer.
Bake in the oven for 25 minutes until the top is crisp and golden. Serve with Vanilla Cream Custard (click on the menu button above for the recipe) or extra thick double cream.
Store covered in the fridge for up to 3 days.
For other posts in this category please click on the link in pink at the top of the page.