Serves
4
preparation
10 minutes
to cook
25 minutes
difficulty
easy
Ingredients
- 50 grams Plain flour
- 150 grams Castor sugar
- 50 grams Unsalted butter
- 100 grams Shelled pistachios
- 350 grams Frozen mixed berries
- Crème fraîche, full-fat Greek yogurt, or ice cream, for serving (optional)
Instructions
- Preheat the oven to 200°C/180°C fan. Place the plain flour, 100g caster sugar and all the unsalted butter in a food processor and blitz until the mixture resembles breadcrumbs.
- Add the shelled pistachios again and blitz until the nuts are roughly chopped and the pieces turn a light green color.
- Tip the frozen mixed berries into a medium-sized round or square baking dish (you want a snug fit) and toss with the remaining 50g caster sugar.
- Scatter the crumble mixture over the 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 yogurt or ice cream, if desired.
Recipe from (Penguin Random House, RRP $34.99). Photography by Smith & Gilmore.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.