Ingredients:

Filling

  • 2 x 250g punnets of strawberries, washed, hulled, halved
  • 2 punnets of rasberries or use frozen (note: mixture will get runny if using frozen)
  • 60ml (1/4 cup) honey
  • 1 1/2 teaspoons vanilla bean paste
  • vanilla ice-cream or double cream, to serve

Crumble

  • 115g (3/4 cup) plain flour
  • 45g (ยผ Cup) oats
  • 130g chilled butter, chopped
  • 100g (1/2 cup, firmly packed brown sugar
  • 45g (1/4 cup) macadamia nuts, coarsely chopped
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
  • 25g (1/4 cup) flaked almonds

Instructions:

  1. Preheat oven to 180C.
  2. Combine the strawberry, raspberries, honey and vanilla in a bowl.
  3. To make the nut crumble, place the flour and oats in a large bowl. Use your fingertips to rub the butter into the flour, oats until mixture resembles coarse breadcrumbs.
  4. Stir in sugar, macadamia nuts, hazelnuts and almonds.
  5. Divide the strawberry mixture among eight 250ml (1-cup) capacity ovenproof dishes or Falcon mugs.
  6. Sprinkle over the nut crumble. Bake for 25 minutes or until the crumble is golden and the strawberry is tender and bubbling through. Serve with ice-cream or double cream.

Note: This is quite rich, so donโ€™t overfill the mixtures.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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