Equipment
Ingredients
Fruit Filling
- 1100 g mixed berries
- 30 g sugar
- 15 ml rosewater
- 10 g cornstarch
Topping
- 1 quinoa-oat crumble topping
Nutrition (per serving)
Method
Hull the strawberries and halve any large berries to ensure uniform size.
In a large bowl, combine the berries, sugar, rose water, and cornstarch. Stir until the fruit is evenly coated.
Let the berry mixture sit at room temperature for 20 minutes to allow the juices to release.
Preheat the oven to 175°C (350°F) and lightly grease the baking dish.
Pour the berries and all accumulated liquid into the prepared baking dish.
Bake the fruit alone for 15 minutes at 175°C (350°F).
Remove the dish from the oven and spread the crumble topping evenly over the hot fruit.
Return to the oven and bake for 15 to 20 minutes at 175°C (350°F) until the topping is golden and the fruit juices bubble.
Allow the crumble to rest for 15 minutes before serving to let the juices thicken.
Chef's Notes
- For the best rose flavor, use a high-quality, food-grade rosewater. Start with the recommended amount and adjust to your preference, as rosewater can be potent.
- Ensure your quinoa for the crumble topping is fully cooked and cooled before incorporating it into the dry ingredients. This prevents a gummy texture and ensures a crisp crumble.
- Don't skip the resting periods! Macerating the berries allows their natural juices to release, creating a more flavorful filling. Resting the baked crumble helps the juices thicken to a perfect sauce consistency.
- If your berries are very tart, you may need to increase the sugar slightly. Taste a small piece of the raw berry mixture before adding it to the dish.
- For an extra layer of flavor and texture in the crumble topping, consider adding a handful of chopped nuts like almonds or pistachios.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Thaw in refrigerator before reheating.
Reheating: Warm in a 175°C (350°F) oven for 10-15 minutes to restore crispness.
