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Categories:
vanilla sugar cornstarch brown sugar flour flour butter almond brittle blanched almonds sugar vanilla ice cream
Viewed: 9 - Published at: 7 years agoIngredients
- 12 oz mixed frozen berries
- 6 None ripe pears, peeled, cored, chopped
- 28 oz can plums, drained
- 1 tsp vanilla extract
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1/3 cup brown sugar
- 1/3 cup flour
- 2 tbsp self-rising flour
- 5 tbsp cold unsalted butter, diced
- None None Almond Brittle
- 1/3 cup blanched almonds, toasted
- 1/2 cup sugar
- None None vanilla ice cream, to serve
Method
- Preheat oven to 375°F. Grease six 1 1/2 cup ovenproof dishes. For the filling, combine fruit, vanilla, sugar and cornstarch in a bowl. Spoon into prepared dishes.
- For the crumble, place brown sugar and flours in a bowl. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Sprinkle on fruit mixture to cover. Bake 30-35 mins, until golden and bubbling.
- Meanwhile, for the almond brittle, spread almonds on a baking sheet. Heat sugar and 1/3 cup water in a small saucepan on low, stirring until sugar has dissolved. Increase heat to medium and bring to a boil. Boil, without stirring, 5-8 mins, until light caramel. Remove from heat and cool until bubbles disappear. Pour evenly on almonds. Cool 10 mins, until set, then chop roughly. Sprinkle on crumble and serve with ice cream.
