Sofia Nordgren: Berry crumble
By Sofia Nordgren
The gardens and forests are full of berries and it is time to enjoy them to the fullest. Fresh berries can be used for so many things; sprinkled on top of your morning oatmeal, or enjoyed with milk for a snack. Then of course you can make jam and marmalade, or freeze them for when winter rolls around. One of my favourite things, though, is to make berry crumble. I love the combination of berries and sweet crumble. Especially when you add a little syrup to the crumble, which creates a yummy caramel flavour. I hope you will enjoy this recipe as much as I do!
INGREDIENTS:
Crumble
125 g cold butter or margarine
120 g all-purpose flour
60 g rolled oats
135 g caster sugar
70 g syrup
A pinch of salt
Filling
1 l berries of your choice, e.g. red currants, strawberries or raspberries
1.5 tbsp corn starch
3 tbsp caster sugar
1 tbsp vanilla sugar
INSTRUCTIONS:
Preheat the oven to 200°C.
Combine the ingredients for the crumble and work together into a crumbly dough.
Pour the berries into a bowl and sprinkle with sugar, vanilla sugar, and corn starch. Carefully stir together.
Pour the berry mix into a pie tin.
Sprinkle the crumble over the berries.
Bake in the middle of the oven for 20-25 minutes, or until golden.
Cool and serve with vanilla ice cream.
SHARE
Requests to commercially license our content for republishing are now being processed through PLSclear. Please visit www.plsclear.com to complete your permission request. You can search PLSclear by title, ISBN/ISSN, author, or keyword.
Subscribe to Our Newsletter
Receive our monthly newsletter by email
