Berry crumble with almond and spelt topping
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Here’s a delicious dessert you can eat for breakfast too! Jammy berries topped with a spiced crunchy spelt crumble. It’s best served warm, out of the oven with a dollop of greek yogurt, sweetened whipped cream, a scoop of vanilla ice cream, or cold vanilla custard.
I like to freeze seasonal fresh berries, grapes, stone fruit and bananas for all sorts of desserts and morning smoothies and also a double batch of the crumble topping, which makes this summery classic dessert a breeze to put together. It can be adapted in lots of different ways, simply swap up the fruits, add citrus zest, oats, desiccated coconut or any nuts and spices you like.
I have used the crumble topping on this banana, tahini and spelt crumble cake, but it’s also wonderful sprinkled on an ice cream sundae, panna cotta, cheesecake or you can simply eat it by the spoonful. :-)
If you want to use only the crumble for other desserts, take it straight out the freezer and spread it onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 15 minutes or until golden.
Bakers notes:
While making the crumble topping, it’s important to drizzle in the olive oil, one teaspoon at a time, to the dry ingredients, so that pebble crumbs will form. If you add the oil all at once, you will end up with a wet dough.
You can keep the crumble topping in a resealable bag in the freezer for up to 3 months.
Cut small strawberries in half and big ones in quarters.
You can use any fruits you like, simply adjust the sweetness accordingly.
I’v used small ramekins but if you want to serve it family style, bake it in an ovenproof baking dish.
Berry crumble with almond and spelt topping
Serves 4
Ingredients
For the crumble topping:
1 1/2 cups white spelt or gluten-free all-purpose flour
3/4 cup demerara sugar
Generous pinch of cinnamon
1/8 tsp ground ginger
Pinch of salt
6 tbsp extra virgin olive oil
1/4 blanched, sliced or slivered almonds
For the fruit filling:
700 gr. frozen strawberries hulled and cut in half *see note
1 cup frozen raspberries
1/4 cup demerara sugar
1 tbsp cornflour
To serve:
Greek yogurt or vanilla ice cream
Confectioners' sugar, optional
Directions
Preheat oven to 375°F/190°C. Butter 4 ounce/1/2 cup ramekins or a 9 x 13”/23 x 33cm baking dish. Set aside
For the crumble: *see note
In a medium bowl mix the flour, sugar, cinnamon, ground ginger and salt with a fork, gradually drizzle in the olive oil, one teaspoon at a time, while mixing in a circular motion with a fork until pebble crumbs form. Toss in the almonds and keep in the fridge or freezer until ready to use.
Into a large bowl, add the strawberries, raspberries, sugar and cornflour. Toss together and spoon into 4 small, ovenproof dishes. Sprinkle the crumble over the fruit and bake for about 40 minutes, or until bubbling and the topping is golden brown.
Allow to cool for 10 minutes. Serve warm with yogurt, vanilla ice cream or vanilla custard and sprinkle with confectioners' sugar if you like.
Happy summer! xx
