It’s picnic time! These strawberry and nectarine crumble pots are the perfect picnic-dessert. Gather a bunch of your favourite people, grab a blanket and a basket, pop a few of these in your basket and enjoy a day outside filled with love, laughter and good food!
Recipe by Leila Saffarian
Assisted by Nomvuselelo Mncube
Photograph by Graeme Borchers
Assisted by Curtis Gallon
Strawberry and nectarine crumble pots
- 150g strawberries, chopped
- 2 large nectarines, chopped
- 110g (½ cup) dark brown sugar
- 100g unsalted butter, softened
- 150g cake flour
- 90g ( cup) soft brown sugar
- fresh cream, to serve
Preheat the oven to 180°C.
Place layers of the chopped fruit into small, ovenproof glass jars and sprinkle with dark brown sugar as you layer.
For the crumble, combine the butter, flour and soft brown sugar in a bowl and rub together to form fine breadcrumbs.
Sprinkle the crumble over the top of the fruit and place the remaining crumble mix in an ovenproof dish.
Bake the crumbles and crumble mixture in the oven until the fruit has softened and the crumble is golden, about 20 minutes.
Remove from the oven and cool. Serve with plenty of pouring cream.
Leila's tip: Use a fruit of your choice - a variety of berries are super yummy - and add 2,5ml (1/2 tsp) vanilla extract to 250ml (1 cup) lightly whipped cream together with 15ml (1 tbsp) castor sugar for Chantilly cream.