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    Berry crumbles

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    Berry crumbles

    • Vegetarian

    Serves: 4

    Ingredients

    FOR THE FRUIT PURÉE
    250g frozen essential Waitrose Berries
    10g golden caster sugar
    2g finely grated orange zest

    FOR THE CRUMBLE
    50g blanched hazelnuts
    100g plain flour
    2g ground cinnamon
    75g unsalted butter, chilled and cubed
    75g demerara sugar
    5g sea salt

    TO ASSEMBLE
    200g fruit purée (above)
    150g strawberries, hulled and quartered
    150g blackberries, halved
    150g blueberries
    150g raspberries
    300g crumble (above)
    500ml Heston from Waitrose Marmalade On Toast Ice Cream
     

    Method

    1. Combine the berries and sugar in a saucepan and bring to the boil over medium heat until defrosted, then remove from the heat immediately. Place into a liquidiser or blender and blitz until smooth.

    2. Pass the purée through a sieve, keeping the liquid. Add the orange zest and place into a covered container in the fridge.

    3. Preheat the oven to 150°C, gas mark 2. Put the hazelnuts on a baking tray and toast for 10 minutes, until golden. Place into a food processor and blitz to a fine powder.

    4. Combine the flour and the cinnamon in a bowl. Add the butter and rub in with your fingertips until the texture resembles coarse breadcrumbs. Fold in the ground hazelnuts, sugar and salt so that the mixture comes together in clumps. Chill for at least 1 hour in the freezer.

    5. Preheat the oven to 200°C, gas mark 6. Spread the crumble mixture out evenly on a baking tray and cook for about 15 minutes, or until an even golden brown. Cool to room temperature and store in an airtight container.

    6. To assemble, divide the fruit purée between 4 ovenproof and flameproof ramekins or cast iron dishes. Scatter over the berries. Place onto the barbecue and heat for 3 minutes over a low heat. When the fruit is warm, sprinkle the crumble over the top and cook for an additional 2 minutes until hot throughout. Serve with the ice cream.

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