Berry, Almond and Ginger Crisp

berry crisp

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.

5.0 from 1 reviews
Berry, Almond and Ginger Crisp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 180ºC or 160ºC fan forced. Lightly grease a 1 litre (4 cup) capacity oven proof baking dish with a little butter.
  2. 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.
  3. 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.
  4. 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.
Notes
Tip: for a dairy free version use coconut oil and coconut yoghurt.
Tip: you can substitute the almond meal with plain flour for a non gluten free version.
Nutrition Information
Calories: 175 Fat: 10.7g Saturated fat: 2.9g Carbohydrates: 13.69g Sugar: 13.4g Sodium: 9mg Fiber: 2.8g

 

1Comment
  • Caroline Griffiths
    Posted at 00:46h, 04 September Reply

    Yum! I can’t get enough of roasted strawberries at the moment! Love your addition of seeds in the topping.

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