• Recipe and styling by Claire Ferrandi

    Assisted by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Berry and pecan crumble

    Serves: 6 - 8
    Cooking Time: 45 mins


    • 350g frozen berries
    • 5ml (1 tsp) sherry vinegar
    • zest and juice of 1 lemon
    • 5ml (1 tsp) vanilla essence
    • pinch salt
    • 100g sugar
    • 125g cake flour
    • 175g brown sugar
    • 60g rolled oats
    • 120ml canola oil
    • 50g pecans, chopped
    • fresh berries, to serve
    • icing sugar, to dust



    Prepare your closed braai (braai with a lid) to bake: open the lid and bowl vents and arrange glowing briquettes on each side of the charcoal grate. Pour a little water into a drip tray and place it between the glowing briquettes. Replace the cooking grate and close the lid.


    Grease a 20cm-diameter round ovenproof dish.


    3Combine the frozen berries, vinegar, lemon zest and juice, vanilla, salt and sugar. Place in the oven dish.


    For the crumble, mix together the cake flour, brown sugar, rolled oats and canola oil in a medium bowl. Sprinkle over the top of the berry mixture and bake in the closed braai until the topping is golden brown, 20 – 30 minutes. Serve the crumble with fresh berries and a dusting of icing sugar.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com