Strawberries, raspberries and blueberries are a tasty way to get your five-a-day – and they make a wonderful addition to this scrumptious dessert sweet.
MIXED BERRY BAKE WITH COCONUT MACADAMIA CRUMBLE
Serves 4-6
Preparation time 10 minutes
Cooking time 25 minutes
INGREDIENTS
- 700g mixed fresh blueberries, strawberries and raspberries
- 100g caster sugar
- 2 tbsp cornflour
- 1 tsp vanilla paste
For the topping
- 150g plain flour
- 100g salted butter, cubed
- 50g desiccated coconut or large flakes
- 50g soft brown sugar
- A pinch of salt
- 50g macadamia nuts, roughly chopped
METHOD:
- Preheat the oven to 200°C / fan 180°C / gas mark 6.
- In a medium bowl, mix together the fruit with the sugar, cornflour and vanilla paste. Pour into a baking dish (approximately 20 x 30cm).
- For the topping, mix together the flour, butter, coconut, sugar and salt in a medium bowl. Use your fingertips to rub the butter into the dry ingredients until it has a rough gravel consistency. Mix in the chopped nuts, then scatter it over the fruit. Bake in the preheated oven for 25 minutes or until golden and bubbling.
For more recipe inspiration, visit lovefreshberries.co.uk
