pudding · quick and easy · recipes

Berry Crumble

Serves 6

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.

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