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With puffed rice, plenty of nuts, coconut, cardamom and cinnamon, this crumble is guaranteed to get you out of bed and going for the day. Served with a dollop of yoghurt to counter the sweet berries, it’s breakfast perfection.
Preheat oven to 190 °C. Lightly grease a 1 Lt capacity, wide and shallow baking dish with butter.
Place the berries in the prepared dish. Blend the orange juice, maple syrup and cornflour together in a small bowl. Pour over the berries and toss to combine.
Place the almond meal, puffed rice, walnuts, Brazil nuts, macadamias, coconut, cornflour, cardamom, cinnamon and orange zest in a medium bowl and stir to combine. Add the butter and maple syrup and rub into the dry mixture, until it resembles coarse crumbs.
Scatter the topping over the berries. Cover the dish with baking paper and aluminium foil. Bake for 20 minutes. Remove the covering and bake for a further 15-20 minutes, until the topping is crisp and golden brown and juices from the berries are bubbling up around the sides. Stand for 10 minutes, to cool slightly.
Serve warm, at room temperature or chilled with a dollop yoghurt, if desired. Handy hint - Once cooled, cover and store in the refrigerator for up to 5 days.
250 g punnet Driscoll’s strawberries, hulled & sliced
1½ x 125 g punnets (180 g) Driscoll’s blackberries
1½ x 125 g punnets (180 g) Driscoll’s blueberries
1½ x 125 g punnets (180 g) Driscoll’s raspberries
1 tablespoon freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon cornflour
natural or coconut yoghurt, to serve
¾ cup (100 g) almond meal
¾ cup (10 g) puffed rice
⅓ cup (35 g) walnuts, coarsely chopped
¼ cup (35 g) Brazil nuts, coarsely chopped
¼ cup (35 g) macadamia nuts
½ cup (30 g) shredded coconut
2 tablespoons cornflour
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
finely grated zest of 1 orange
60 g unsalted butter, at room temperature & cubed
1½ tablespoons pure maple syrup