Apologies for mixing metric and imperial measures. The fruit is sold frozen in bags of that size in my neighbourhood, and the crumble topping is adapted from an old British recipe of my mother's. If you need help with conversions, try this calculator.
Ingredients:
- 600 grams raspberries
- 600 grams cranberries
- 4 oz whole wheat flour
- 4 oz oats
- 4 oz (1/2 cup) butter, melted
- 2 oz brown sugar
Directions:
Mix fruit together in large pyrex baking dish.
In a separate bowl mix topping ingredients until well combined.
Spread topping over fruit.
Bake in pre-heated oven (400°F) for 20 minutes.
Enjoy warm or chilled.
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