If you can’t be bothered with the faff of making your own crumble topping, granola is a brilliant stand-in, giving you that same sweet crunch but in a fraction of the time.
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Yields:
4
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Ingredients
50 g butter
500 g blackberries
3 plums, stones removed and roughly chopped
2 fresh bay leaves
100 g golden caster sugar
Juice 1/2 lemon
1 tsp. balsamic vinegar
2 tsp. cornflour
200 g granola (we used a nutty one)
2 Tbsp. plain flour
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a small saucepan until it starts to brown and smells nutty. Set aside to cool slightly.
Step 2In a saucepan, add the blackberries, plums, bay leaves, sugar, lemon juice and balsamic. Bring to a bubble over a medium heat, then reduce to a simmer and cook for 5-6min, until the blackberries have started to break down. Remove 2tbsp of the liquid and pour into a small bowl before stirring in the cornflour. Stir back into the pan, increase the heat and bubble for 1-2min until thickened.
Step 3Remove bay leaves from the filling, then carefully spoon into 4 ramekins. Toss granola in a bowl with the plain flour, then stir into the cooled brown butter. Sprinkle over the crumbles and bake for 10min, until golden and bubbling. Serve immediately.
GH TIP
Use any kind of granola you have - the chunkier ones give the best texture!
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
