Serves 8
- 2 cups (250g/8¾ oz) fresh or frozen raspberries
- 2 cups (250g/8¾ oz) fresh or frozen blueberries
- 2 cups (250g/8¾ oz) fresh or frozen strawberries
- 2 apples, cored and finely chopped
- 2 tablespoons cornflour (corn starch)
- ¼ cup (55g/2 oz) raw caster (superfine) sugar
- 2 teaspoons vanilla extract
- 1 x quantity crunchy granola mixture (see basic recipe, below), uncooked
Preheat oven to 160°C (325°F). Place the raspberries, blueberries, strawberries, and apple in a large bowl and toss to combine. Sift the cornflour over the fruit and gently mix to combine. Add the sugar and vanilla and fold to combine.
Divide the fruit mixture between 8 × 1-cup-capacity (250ml/8½ fl oz) ovenproof dishes. Place the dishes onto baking trays. Divide the uncooked granola evenly between the dishes, piling it high on top of the fruit.
Bake for 25-30 minutes or until golden and crunchy and the fruit is bubbling.
Cook’s Notes
Serve these toasty berry crumbles warm or cold with spoonsful of vanilla or plain Greek-style (thick) yoghurt.
You can swap the berries for whichever fruits you like – try chopped mango, pear, or banana.
