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

DESSERT

Parmigiano Reggiano® Berry Crumble

  • 10m

    PREP
  • 10m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

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

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