Directions:
STEP 1
Preheat the oven to 350°F.
STEP 2
Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
STEP 3
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
STEP 4
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.
DESSERT
Parmigiano Reggiano® Berry Crumble
-
10m
PREP
-
10m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal
Directions:
STEP 1
Preheat the oven to 350°F.
STEP 2
Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
STEP 3
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
STEP 4
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.
Ingredients:
1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal
Complete your meal
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