Serves 6
- 500g bag mixed frozen berries, defrosted and juice reserved
- 300g rhubarb, cut into 2cm chunks
- ½ tsp vanilla essence
- 2 tsp cornflour
- 150g oatmeal
- 80g plain flour
- 50g dark brown sugar
- 70g grated Parmigiano Reggiano
- 50g butter, softened
Parmigiano Reggiano Berry Crumble
Parmigiano Reggiano Berry Crumble
40 min
ParmigianoReggiano berry crumble dessert.
Ingredients
Method
Crumble
Preheat the oven to 180oC
Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins
Mix together oatmeal, flour, brown sugar and 50g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy
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