- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 50 g plain flour
- 150 g caster sugar
- 50 g unsalted butter
- 100 g shelled pistachios
- 350 g frozen mixed berries
- crème fraîche, full-fat Greek yoghurt or ice cream, to serve (optional)
Instructions
- Preheat the oven to 200°C/180°C fan. Place the plain flour, 100g of the caster sugar and all the unsalted butter in a food processor and blitz until the mixture resembles breadcrumbs.
- Add the shelled pistachios and blitz again until the nuts are roughly chopped and the crumble has a light green hue.
- Tip the frozen mixed berries into a medium-sized round or square baking dish (you want a snug fit) and toss them with the remaining 50g of caster sugar.
- Scatter the crumble mixture on top and bake for 20–25 minutes, or until the berries are bubbling and the crumble is golden and crispy. Serve with crème fraîche, Greek yoghurt or ice cream, if you wish.
Recipe from Glucose Revolution (Penguin Random House, RRP $34.99). Photography by Smith & Gilmour.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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