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Quick Boysenberry and Apple Crumble
Crunchy and sweet with delicate cinnamon flavours and a gorgeous rich color, this is a dessert there's always enough room for.
- 425 g can Wattie’s Boysenberries in Syrup
- 2 medium apples (about 400g) Granny Smith or Braeburn, peeled and diced
- 60 g butter, cut into small cubes
- 50 g soft brown sugar
- 100 g flour
- 1/2 tsp Gregg's Ground Cinnamon
- 1 cup cornflakes
- Preheat oven to 180°C. Drain Wattie’s Boysenberries in Syrup and combine with the diced apples. Spoon fruit into individual ramekins (or use a soufflé or baking dish).
- To make the crumble place the butter, brown sugar, flour and Gregg's Ground Cinnamon into a food processor. Pulse until combined (they will look like breadcrumbs when done). Add the cornflakes and give a quick pulse to just mix the flakes through and avoid breaking them up too much.
- Divide the crumble over the fruit. Bake for 20-25 minutes until the crumble is golden and fruit hot. Serve with yoghurt, ice cream, cream or custard.
- The crumble can be made by hand if you don’t have a food processor. Place brown sugar, flour and Gregg's Ground Cinnamon into a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir through the cornflakes.
- Replace apples with fresh pears or drain a can of Wattie’s Pears, dice and mix with the boysenberries.
- Any extra crumble mixture can be put into an airtight container and frozen until required. No need to thaw just sprinkle frozen crumble mix over your favourite fruit combination.