Serves 4
Preparation time: 5 mins
Cooking time: 40 mins
What You’ll Need:
- 1 ½ lbs/675g berries – these can be blueberries, raspberries, strawberries, blackcurrants, blackberries (brambles) or a combination, depending on what’s in season
- 4 oz./120g golden granulated sugar
- For the crumble:
- 2 oz./55g butter
- 2 oz./50g Demerara sugar
- 2 oz./50g rolled, Nairn’s Porridge Oats or crushed Nairn’s Oatcakes
- ½ tsp vanilla extract
What To Do:
- Put the berries and granulated sugar into a saucepan – NOT an aluminium pan – over a moderate heat, with the lid on the pan. Shake the pan gently from time to time as the berries soften and release their juices, which they will.
- When they are soft and the sugar is dissolved, take the pan off the heat and tip the contents into an ovenproof dish. Cool.
- Meanwhile, to make the crumble melt the butter in a wide saucepan, and stir in the Demerara sugar and vanilla extract, and cook, stirring, on a moderate heat for 3-4 minutes.
- Then stir the Nairn’s Porridge Oats into the contents of the pan, and continue to stir thoroughly. Spoon this over the cooled fruit, evenly.
- Bake in a moderate oven, 350’F 180’C gas 4 for 25-30 minutes, or until the surface is golden brown with the fruit bubbling gently round the edges.
- Take the dish from the oven, and serve warm, rather than hot from the oven
Recipe by Lady Clare McDonald for Nairns Oatcakes