This is a quick fix dessert which utilizes home made – or store bought – preserves and a crumble topping.
Create a simple deconstruction by scattering baked crumble on a plate with a few tablespoons of conserves and some double cream or thick yoghurt.
100 gms plain flour
75 gms butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped macadamias and almonds
Preheat oven to 175 degrees C and line a baking tray with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tray, spread the mixture evenly and bake the crumble for 15-20 minutes, stirring once during the cooking time, until the crumble is toasted.
Remove from oven, and when cool, break up any large pieces. It’s important to have a combination of small and large crumble pieces. You can use the crumble as is or freeze it and it keeps for ages!
Conserves: Strawberry, apricot, plum and cumquat are pictured here. Here are a few recipes: