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Raspberry and blueberry crisp
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50g light brown muscovado sugar
50g unsalted butter, cubed and chilled
50g plain flour
50g jumbo oats
½ orange, zest
1 tbsp caster sugar
1. Preheat the oven to 200°C, gas mark 6. Put the muscovado sugar, butter, flour, oats and a pinch of salt in a bowl and rub together with your fingertips to make a wet and clumpy crumble.
2. Toss the fruit, orange zest and caster sugar in the base of an ovenproof dish, about 1 litre in volume. Top with the crumble, piling it up a little higher in the middle so you can still see the fruit at the edges. Bake for 20 minutes, then serve hot or cold with ice cream, cream or custard, if liked.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1160kJ
This recipe was first published in May 2018.