Berry and pecan crumble

Berry and pecan crumble

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

Ingredients

  • 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

Instructions

1

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.

2

Grease a 20cm-diameter round ovenproof dish.

3

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

4

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.

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