Parmigiano Reggiano Berry Crumble

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 9th April 2021
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier

Parmigiano Reggiano Berry Crumble

40 min

ParmigianoReggiano berry crumble dessert.


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



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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