Leftover orange? Use the zest and juice to make a salad dressing – mix with a little extra virgin olive oil, a splash of vinegar (red wine, sherry or balsamic) and a dash of mustard. Drizzle over shredded red cabbage for a fresh winter salad.
45 mins
Not Too Tricky
serves 8
About the recipe
Fresh fruit isn’t the only way to make a crumble, in fact frozen fruit is a gamechanger – try it and see for yourself.
Ingredients
1kg mixed frozen berries and cherries
100g sugar (I used a mixture of golden caster, soft brown and demerara)
½ an orange
100g plain flour
50g unsalted butter (cold)
100g flaked almonds
Top Tip
This recipe serves 8 – so you can invite friends round to share the love or reheat leftovers over the next couple of days.
Method
- Preheat the oven to 200°C/400°F/gas 6
- Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
- Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. Remove from the heat and leave to cool a little.
- Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
- Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
- Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with vanilla ice cream.
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