A lot of the food I cook for myself at home happens to err on the side of 'healthier'... simply because when I eat out, working on food shows or testing recipes, I'm not exactly going to not the pasta special, spit when judging cheese soufflé, or say no to the foie gras parfait.
This berry crumble recipe came about one recent cold night when I felt like something warm and comforting without wanting to go OTT on the indulgence factor. I like to keep frozen berries on hand for smoothies, and quick snacks because they're a great way to get a sweet hit without reaching for the chocolate every time (not to mention, they're a great antioxidant and vitamin boost).
This recipe happens to be gluten free, but if that doesn't bother you, you can always substitute with your favourite sweet biscuits (milk arrowroot or shortbread would be ACE!). If you're dairy free, feel free to replace the butter with coconut oil, but work quickly with your hands, so it doesn't melt completely.
Serves 1 sweet fiend or 2 normal people
3-4 gluten free biscuits
2 tbs almond meal
A good knob of butter
1 pinch ground cinnamon
1 pinch sea salt
1 cup frozen mixed berries
A drizzle of honey
Preheat your oven to 180c. Place the biscuits inside a clean tea towel and using a rolling pin or a heavy saucepan, bash the biscuits up into uneven, crumbly chunks (you could use a food processor, but that'd be far too civilised and quite frankly, you want chunks of biscuit to exist, rather than a fine, uniform crumb). In a bowl, rub together the crushed biscuits, almond meal and butter with your fingers until it comes together as a coarse crumb. Add in the cinnamon and salt and lightly combine.
Pour the berries into an oven proof ramekin. Drizzle with honey and top with the crumble mixture. Bake for 10-15 minutes or until the top is golden and the berries are bubbling and juicy around the edges of the ramekin. Serve with Greek or coconut yoghurt...or a little double cream if you're feeling like taking it there.