RECIPE | Raspberry and Mulberry Crumble

Pastry

1 ½ cups plain flour

150g chilled butter (cubed)

55g caster sugar

1 egg yolk

1 tablespoon cold water

Filling

600g berries (half raspberries; half mulberries)

150g caster sugar

1 tablespoon cornflour

Crumble

¾ cup plain flour

½ cup ground almond meal

115g chilled butter (cubed)

30g caster sugar

2 teaspoons cinnamon

Method

To make the pastry, place flour and butter in a bowl.

Using your fingertips, rub together until mix resembles fine breadcrumbs.

Add the sugar, egg and water, mix together to form a soft dough. Press the dough into a disk shape and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.

While the dough is chilling, mix the berries, sugar and cornflour in a bowl and set aside.

In a second bowl mix together almond meal and flour, add the butter cinnamon and 30 grams of sugar and mix with fingertips to form a soft crumble.

Preheat the oven to 190°C. Grease a 25cm loose bottom tart pan. Roll out pastry between 2 sheets of non-stick paper to 5mm thick and line tart pan.

Line the pastry with baking paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Remove paper and weights and bake for another 5 minutes until golden.

Add the raspberry and mulberry filling and top with crumble mixture.

Bake for 20 to 25 minutes until the crumble is golden.

Serve warm or cold with icecream.