04 Sep Berry, Almond and Ginger Crisp
Strawberries are in season, plentiful and cheap at the moment, and so of course I keep buying them faster than I can actually consume them. With a fridge full of strawberries, I was trying to think of ways to put them to good use. This dessert recipe is super easy and so damn delicious and is perfect for berries that are a little overripe. I like to add some crystallised ginger to the topping…. but you can easily omit if ginger is not your thing, but you will need to add a little extra sugar to add the sweetness.
- 750g fresh berries (I used strawberries and blueberries)
- 2 teaspoons sugar (raw, brown or caster)
- 1 teaspoon lemon juice
- ½ teaspoon cornflour
- Thick Greek or coconut yoghurt, to serve (optional)
For the crumble:
- 50g (1/2 cup) almond meal
- 2 tablespoons pepitas
- 2 tablespoons sunflower seeds
- 1½ tablespoons sugar (raw, brown or caster)
- 30g crystallised ginger, finely chopped
- 1 teaspoon ground cinnamon
- 25g unsalted butter, or chilled coconut oil, diced
- Preheat oven to 180ºC or 160ºC fan forced. Lightly grease a 1 litre (4 cup) capacity oven proof baking dish with a little butter.
- If using strawberries, wash, hull and halve if large. Combine the berries, sugar, lemon juice and cornflour in a medium bow, toss to combine. Transfer mixture to prepared dish.
- For the crumble, place the almond meal, seeds, sugar, ginger and cinnamon in a medium bowl. Add the butter (or chilled oil) and use your fingertips to rub in until mixture forms coarse crumbs. Sprinkle crumble mixture evenly over the fruit.
- Bake in preheated oven for 20-25 minutes, or until topping is golden and fruit is bubbling. Set aside to cool slightly for 5 minutes before serving with thick Greek or coconut yoghurt.
Tip: you can substitute the almond meal with plain flour for a non gluten free version.