1 tablespoon lemon juice
200g frozen mixed berries
100g brown sugar
½ teaspoon ground ginger
200g marzipan, chopped – I used homemade
custard or ice cream to serve
Almond crumble:
200g unsalted butter, cold and chopped
250g all purpose flour
50g brown sugar
pinch of salt
1/3 cup almonds, chopped
½ teaspoon ground cinnamon
75g dark chocolate, chips or chunks
Preheat the oven to 200°C/400°F. For the crumble, place the butter and flour in a large bowl and rub together with your fingertips to form coarse crumbs. Using a fork, gently stir in the sugar, salt, almonds, cinnamon and chocolate. Set aside.
Peel and roughly chop the apples, then place in an 8-cup capacity ovenproof dish. Toss with lemon juice, then carefully stir in berries, sugar and ginger. Dot with marzipan then top with the crumble.
Place the dish on a baking tray and bake for 45 minutes until the topping is golden and the fruit is tender. Stand for five minutes, then spoon into bowls and serve with custard or ice cream.
Serves 6-8
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